10 ounces corn, frozen
6 1/2 ounces salmon, canned — drained
3/4 cup brown rice
2/3 cup water
2 tablespoons green onion — sliced
1/2 teaspoon low sodium chicken broth
1/4 teaspoon dill weed — dried
1/4 cup cheddar cheese, lowfat — shredded
Preheat oven to 375. In a 1 1/2 quart casserole, combine corn, salmon, uncooked rice, water, green onions, bouillon granules and dill weed. Cover and bake 30 minutes or until rice is tender. Sprinkle with cheese. Bake uncovered, 5 minutes more or until cheese melts.