Peppers And Rice Rio Grande |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Rice, corn and a variety of mild and spicy peppers add a true Mexican flavor! Ingredients:
1/2 cup (1x1/2-inch pieces) red bell pepper |
4 (3-inch) yellow chile peppers, seeded, quartered |
1 (5 to 6-inch) anaheim chile pepper, seeded, cut into 1-inch pieces |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon finely chopped fresh garlic |
1 cup whole kernel corn |
3 cups hot cooked brown or long grain rice |
2 tablespoons butter |
1 teaspoon chili powder |
Directions:
1. Heat oven to 450°F. Spray 8 or 9-inch square baking pan with no-stick cooking spray; add all ingredients except corn, rice, butter and chili powder. Bake, stirring occasionally, for 8 to 10 minutes or until peppers just start to brown. Stir in corn; continue baking 2 to 3 minutes or until corn is heated through.
2. Immediately stir together pepper mixture, rice, butter and chili powder in large bowl.
3. *Substitute 1 (8 to 9-ounce) can whole kernel corn, drained.
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