Peppers And Rice Rio Grande
From dariana 16 years ago
- 10 minutes to make
- Serves 6
Rice, corn and a variety of mild and spicy peppers add a true Mexican flavor!
Ingredients
- 1/2 cup (1x1/2-inch pieces) red bell pepper shopping list
- 4 (3-inch) yellow chile peppers, seeded, quartered shopping list
- 1 (5 to 6-inch) Anaheim chile pepper, seeded, cut into 1-inch pieces shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon pepper shopping list
- 1 teaspoon finely chopped fresh garlic shopping list
- 1 cup whole kernel corn* shopping list
- 3 cups hot cooked brown or long grain rice shopping list
- 2 tablespoons butter shopping list
- 1 teaspoon chili powder shopping list
How to make it
- 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.
People Who Like This Dish 5
- notyourmomma South St. Petersburg, FL
- sugartip Toronto, CA
- dariana IL
- nicolleeli Metairie, LA
- xanthine Halifax, CA
- dandelion Ashland, NE
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The Rating
Reviewed by 1 people-
Superior rice, love this dish.
notyourmomma
in South St. Petersburg loved it
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