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
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
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STEP 1
Heat oven to 450°F. Spray 8- or 9-inch square baking pan with no-stick cooking spray.
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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.
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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)
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And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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