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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
2 cups water |
1/2 teaspoon turmeric |
1 cup dry long-grain parboiled rice (such as uncle ben's) |
cooking spray |
1 cup chopped red bell pepper |
1 cup chopped green bell pepper |
1 cup frozen whole-kernel corn |
1/2 cup chopped onion |
3/4 cup (3 ounces) reduced-fat shredded sharp cheddar cheese |
1 tablespoon yogurt-based spread (such as brummel & brown) |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/8 teaspoon pepper |
Directions:
1. Preheat oven to 425°.
2. Bring water and turmeric to a boil in a medium saucepan. Add rice; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
3. Arrange peppers, corn, and onion in a single layer on a baking sheet coated with cooking spray. Coat vegetables with cooking spray. Bake at 425° for 20 minutes or until vegetables begin to brown.
4. Spoon vegetables into a large bowl. Add rice, cheese, and remaining ingredients; toss well.
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