Recipe

Peppers And Rice Rio Grande Recipe

Add Step-by-Step Photos	Dariana / All my dishes 2 years, 7 months ago Rice, corn and a variety of mild and spicy peppers add a true Mexican flavor! Prep:10m Cook:10m Servings:6	Dariana
	peppers rice sides dinner mexican

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Ingredients

1/2 cup (1x1/2-inch pieces) red bell pepper

4 (3-inch) yellow chile peppers, seeded, quartered

1 (5 to 6-inch) Anaheim chile pepper, seeded, cut into 1-inch pieces

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon finely chopped fresh garlic

1 cup whole kernel corn*

3 cups hot cooked brown or long grain rice

2 tablespoons butter

1 teaspoon chili powder

Directions

Heat oven to 450°F. Spray 8 or 9-inch square baking pan with no-stick cooking spray; add all ingredients except corn, rice, butter and chili powder. Bake, stirring occasionally, for 8 to 10 minutes or until peppers just start to brown. Stir in corn; continue baking 2 to 3 minutes or until corn is heated through.

Immediately stir together pepper mixture, rice, butter and chili powder in large bowl.

*Substitute 1 (8 to 9-ounce) can whole kernel corn, drained.

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