Corn, Cumin & Chilies Wild Rice

3 tbsp butter
1 large red bell pepper, chopped
1 bag (16 oz) Green Giant® Shoepeg Corn, thawed
2 cans (4 oz each) chopped green chilies
2 tsp cumin
3 cups cooked wild rice

In large skillet, melt butter; stir fry peppers and corn about 6 minutes. Add remaining ingredients; stir fry until heated through.

Recipe compliments of the Minnesota Cultivated Wild Rice Council