Rio Grande Peppers & Rice

Rio Grande Peppers & Rice
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Rice, corn and a variety of mild and spicy peppers add a true taste of the Southwest in this healthy recipe.
10 min
Prep Time
20 min
Total Time
6 servings

Ingredients

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.

Directions

  1. Heat oven to 450°F. Spray 8- or 9-inch square baking pan with no-stick cooking spray.
  2. 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.
  3. Add rice, butter and chili powder; mix well.

Recipe Tips

Nutrition Facts (1 serving)

Calories
180
Cholesterol
10mg
Carbohydrates
31g
Protein
4g
Fat
5g
Sodium
240mg
Dietary Fiber
4g

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