astray recipes: Rio grande peppers & rice

Categories: Rice; Side dish; Main dish
Yield: 6 servings

Measure	Ingredient
	No-stick cooking spray
½ cup	Red pepper -- 1x1/2" pieces
4 eaches	About 3" long yellow
	Chile peppers -- seeded &
	Quartered
1 each	About 6" long Anaheim pepper
	Seeded; 1" pieces
	Salt and pepper -- to taste
1 teaspoon	Fresh garlic -- finely
	Chopped
1 cup	Whole kernel corn, frozen --
	Thawed
3 cups	Brown or long-grain rice
	Cooked;hot
2 tablespoons	Light butter
1 teaspoon	Chili powder

Heat oven to 450 degrees. Spray 8 or 9" square baking pan with no-stick spray; add all remaining 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. In large bowl, stir together pepper mixture, rice, butter and chili powder; GRILLING: Make grilling pan with rectangle of double thickness heavy-duty aluminum foil or use purchased foil pan. Place on grill.

Grill, stirring occasionally, until peppers just start to brown (8 to 10 minutes). Stir in corn; continue as directed above. Note: 1 (8 or 9 ounce) can whole kernel corn, drained, can be substituted for frozen corn. TIP: Always wear plastic gloves when handling chili peppers.

NUTRITIONAL INFO (including ½ t salt & ¼ t pepper): 160 calories; 31 g carbo; 3 g fat; 5 mg cholesterol; 310 mg sodium Recipe By :

From: Jean Cash Date: 06-08-95 (159) Fido: Cooking

rio grande peppers & rice