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Rio Grande Peppers & Rice

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.

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10 min
Prep Time
20 min
Total Time


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.

Nutrition (1 serving)

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