Rice with Corn and Peppers

Name: Rice with Corn and Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 Servings
Ingredients: 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

Author:
Jamie Geller
Publish date:
Mar 7, 2011

This is great served with Mexican Burgers with Flour Tortillas!

40minDuration
30minCook Time
10minPrep Time
6 ServingsServings

Ingredients

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

Preparation

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