Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

No-stick cooking spray
1/2 c Red pepper -- 1x1/2" pieces
4 ea About 3" long yellow
Chile peppers -- seeded
Quartered
1 ea About 6" long Anaheim pepper
Seeded; 1" pieces
Salt and pepper -- to taste
1 ts Fresh garlic -- finely
Chopped
1 c Whole kernel corn, frozen --
Thawed
3 c Brown or long-grain rice
Cooked;hot
2 tb Light butter
1 ts Chili powder

Heat oven to 450 degrees. Spray 8 or 9" square baking pan with
no-stick spray; add all remaining 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. In large
bowl, stir together pepper mixture, rice, butter and chili powder;

GRILLING: Make grilling pan with rectangle of double thickness
heavy-duty aluminum foil or use purchased foil pan. Place on grill.
Grill, stirring occasionally, until peppers just start to brown (8 to
10 minutes). Stir in corn; continue as directed above. Note: 1 (8
or 9 ounce) can whole kernel corn, drained, can be substituted for
frozen corn. TIP: Always wear plastic gloves when handling chili
peppers.

NUTRITIONAL INFO (including 1/2 t salt 1/4 t pepper): 160
calories; 31 g carbo; 3 g fat; 5 mg cholesterol; 310 mg sodium

Recipe By :

From: Jean Cash Date: 06-08-95 (159) Fido:
Cooking

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