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Rio Grande Peppers & Rice
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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.

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.

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