Ingredients:
3 cans (each 10 oz/284 mL) vegetable or reduced sodium chicken broth
2 cups (500 mL) Old El Paso* Thick N' Chunky Salsa
1 can (540 mL) black beans, rinsed, drained
1 can (12 oz/341 mL) Green Giant* NIBLETS* WHOLE KERNEL CORN, drained
5 oz (142 g) uncooked spaghetti
1 tbsp (15 mL) lime juice
1 tsp (5 mL) chili powder
1/4 tsp (1 mL) cumin
1/4 tsp (1 mL) pepper
1/3 cup (75 mL) chopped fresh cilantro
2 tbsp (25 mL) grated Parmesan cheese
How-To Tip: Store a bunch of fresh cilantro, stems down, in a glass of water and cover with a plastic bag. It will keep up to a week if you change the water every 2 or 3 days. When you're ready to use the cilantro, wash it, dry with paper towels, then chop.