Rio Grande Peppers & Rice
Rio Grande Peppers & Rice Image

Rio Grande Peppers & Rice

Rice, corn and a variety of mild and spicy peppers add a true taste of the Southwest in this healthy recipe.

10 min
20 min


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.

How to make

  1. STEP 1

    Heat oven to 450°F. Spray 8- or 9-inch square baking pan with no-stick cooking spray.

  2. STEP 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. STEP 3

    Add rice, butter and chili powder; mix well.


5Fat (mg)
10Cholesterol (mg)
240Sodium (mg)
31Carbohydrates (g)
4Dietary Fiber
4Protein (g)


Explore reviews from
our online community

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.