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.
What's this?
What is this button?
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
10 min
Prep Time
20 min
Total Time
6
servings Ingredients
1 small (12 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
12 teaspoon salt
14 teaspoon pepper
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
-
STEP 1
Heat oven to 450°F. Spray 8- or 9-inch square baking pan with no-stick cooking spray.
-
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.
-
STEP 3
Add rice, butter and chili powder; mix well.
180 Calories
5 Fat (g)
10 Cholesterol (mg)
240 Sodium (mg)
31 Carbohydrates (g)
4 Dietary Fiber
4 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
