Roasted Peppers And Corn

Ingredients

  • 1 cup dry long-grain parboiled rice (such as Uncle Ben's)
  • ½ teaspoon salt
  • 1 tablespoon yogurt-based spread (such as Brummel & Brown)
  • Cooking spray
  • 1 cup chopped green bell pepper
  • ½ teaspoon turmeric
  • 2 cups water
  • + 16 more ingredients
    • Cooking spray
    • ½ teaspoon ground cumin
    • ½ teaspoon salt
    • 1 cup frozen whole-kernel corn
    • 1 cup chopped red bell pepper
    • ½ cup chopped onion
    • ½ cup chopped onion
    • 1 cup frozen whole-kernel corn
    • 1 tablespoon yogurt-based spread (such as Brummel & Brown)
    • ¾ cup (3 ounces) reduced-fat shredded sharp Cheddar cheese
    • 2 cups water
    • ¾ cup (3 ounces) reduced-fat shredded sharp Cheddar cheese
    • 1 cup chopped green bell pepper
    • 1 cup chopped red bell pepper
    • ½ teaspoon ground cumin
    • 1/8 teaspoon pepper

Preheat oven to 425°. Bring water and turmeric to a boil in a medium saucepan. Add rice; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Arrange peppers, corn, and onion in a single layer on a baking sheet coated with cooking spray. Coat vegetables with cooking spray. Bake ...

View full recipe at My Recipes

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