Follow us on   Newsletter


Rio Grande Peppers & Rice

Presented by:
Land O' Lakes
Save RecipePrint Print Like Tweet Print

This savory Southwest dish features rice, corn, garlic and mild and spicy peppers.

Recipe Prep Time
Prep Time
10 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
20 min
Recipe Servings

1/2 cup (1x1/2-inch pieces) red bell pepper
4 (3-inch) yellow chile peppers, seeded, quartered
1 (5 to 6-inch) Anaheim chile pepper, seeded, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon finely chopped fresh garlic
1 cup whole kernel corn*
3 cups hot cooked brown or long grain rice
2 tablespoons LAND O LAKES® Butter
1 teaspoon chili powder

Heat oven to 450°F.

Spray 8 or 9-inch square baking pan with no-stick cooking spray; add all ingredients except corn, rice, butter and chili powder. Bake, stirring occasionally, for 8 to 10 minutes or until peppers just start to brown.

Stir in corn; continue baking 2 to 3 minutes or until corn is heated through.

Immediately stir together pepper mixture, rice, butter and chili powder in large bowl.

*Substitute 1 (8 to 9-ounce) can whole kernel corn, drained.


Get the latest recipe ideas, updates and more.