Rice with Corn and Peppers
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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
- 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.
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About Jamie Geller
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Meat , Side Dish, Starches , Purim, Shabbat, Sukkot , American, Mexican & Southwest , Cooking for a Crowd, Dinner Tonight, Make Ahead , Budget, Comfort Food, Gluten Free, Kid Friendly, Low Fat , Rice, Grains, & Pasta, Vegetable , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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