Rice, corn and a variety of mild and spicy peppers add a true taste of the Southwest in this healthy recipe.
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1 small (1/2 cup) red bell pepper, cut into 1x1/2-inch pieces
4 (3-inch) yellow chile peppers, seeded, quartered
1 (5- to 6-inch) Anaheim chile pepper, seeded, cut into 1-inch pieces
1 teaspoon finely chopped fresh garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup whole kernel corn
3 cups hot cooked brown or long grain rice
2 tablespoons Land O Lakes® Butter
1 teaspoon chili powder
*Substitute 1 (8- to 9-ounce) can whole kernel corn, drained.
Heat oven to 450°F. Spray 8- or 9-inch square baking pan with no-stick cooking spray.
Place peppers, garlic, salt and pepper in prepared pan. Bake, stirring occasionally, 8-10 minutes or until peppers just start to brown. Stir in corn; continue baking 2-3 minutes or until corn is heated through. Place into bowl.
Add rice, butter and chili powder; mix well.
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