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