Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 lg Green peppers
1 1/4 ts Salt; divided
1 ts Ground black pepper
3 c Cooked rice
15 oz Canned black beans
-- drained and rinsed
11 oz Canned Mexican-style corn
-- drained
1 md Onion; chopped
1 c Chopped walnuts
4 oz Canned chopped green chilies
1/2 ts Liquid smoke
1/2 ts Ground cumin
2 oz Monterey Jack w/jalapenos
-- shredded. (Optional)

--------------------------GARNISH-------------------------------
Jalapeno pepper slices

Cut a thin slice from stem end of each pepper; remove seeds and
membranes; rinse. Cook peppers 5 minutes in enough boiling water to
cover; drain. Season inside of peppers with 1 teaspoon salt and black
pepper; set aside. Combine rice, beans, corn, onion, walnuts, chiles,
liquid smoke, cumin and remaining 1/4 teaspoon salt. Spoon 1 cup rice
mixture into each pepper; stand upright in 13 x 9-inch baking pan.
Cover pan with foil; bake at 350 degrees F. for 20 minutes. Remove
cover, sprinkle peppers with cheese. Cook an additional 5 minutes or
until cheese is melted. Garnish with jalapeno pepper slices.

Microwave Oven Instructions: Cut a thin slice from the stem end of
each pepper; remove seeds and membrane and rinse. Season with 1
teaspoon salt and black pepper; set upside down on a paper towel to
drain. Combine rice, corn, onion, walnuts, chiles, liquid smoke,
cumin and 1/4 teaspoon salt in 13x9-inch microproof casserole. Cook
on HIGH 2 minutes. Spoon 1 cup mixture into each pepper; place them
back in casserole. Pour 1/4-inch water in bottom of dish. Cover with
vented plastic wrap. Microwave on MEDIUM (50% power) for 7 minutes.
Uncover and sprinkle cheese on top of each pepper. Microwave on HIGH
1 minute. Garnish with jalapeno pepper slices.

Each serving provides: * 293 calories * 10.1 g. protein * 10.4 g. fat
* 43.8 g. carbohydrate * 5.2 g. dietary fiber * 0 mg. cholesterol *
465 mg. sodium.

[Karen's note: The nutritional information obviously does not count
the Jack cheese, which is an OPTIONAL ingredient.]

Source: "Veg-able Rice" Reprinted with permission from USA Rice
Council Electronic format courtesy of Karen Mintzias

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