In a nonstick skillet over medium heat, heat chicken broth until hot. Add green
pepper and onion and cook until tender. Remove skillet from heat and stir in corn
and 1/2 cup salsa-style ketchup. Stir cooked rice and cheese into vegetable mixture.
Spread each tortilla with 1/4 cup refried beans. Spoon 1/2 cup rice mixture along
center of each tortilla. Roll up tortillas to enclose filling and arrange, seam
side up, in a glass baking dish. Spoon remaining ketchup along center of rolled tortillas
and cover with sour cream.