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Rice with Corn and Peppers

Rice with Corn and Peppers

This is great served with Mexican Burgers with Flour Tortillas!

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 1/2 cup finely chopped red pepper, rib and seeds removed (about 1/2 medium pepper)
  • 1 (11 oz) can shoepeg or other white corn
  • kosher salt
  • freshly ground black pepper
  • 2 cups chicken broth
  • 2 cups instant rice


  1. Spray a small saute pan with cooking spray
  2. Over medium heat, cook peppers until soft, about 5 minutes. Add corn and heat through. Season with salt and pepper to taste.
  3. In a separate medium saucepan, bring broth to a boil. Add rice, stir, cover, and remove from heat. Let sit for 5 minutes.
  4. Stir corn and peppers intro rice and serve.