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Rice with Corn and Peppers

 

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Rice with Corn and Peppers
 

 

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Recipe

Rice with Corn and Peppers

This is great served with Mexican Burgers with Flour Tortillas!

Times

  • Prep Time : 10 min
  • Cook Time : 30 min
  • Ready Time : 40 min

Servings

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

Directions

  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.
 

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About Jamie Geller

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Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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