Rio grande peppers & rice

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

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