Rio Grande Peppers & Rice

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

1. Heat oven to 450F.
2. Spray 8- or 9-inch square baking pan with no-stick cooking spray.
3. Place peppers, garlic, salt and pepper in prepared pan.
4. Bake, stirring occasionally, 8-10 minutes or until peppers just start to brown.
5. Stir in corn; continue baking 2-3 minutes or until corn is heated through.
6. Place into bowl.
7. Add rice, butter and chili powder; mix well.

red bell pepper, yellow chile peppers, fresh garlic, salt, pepper, whole kernel corn, hot cooked brown, butter, chili powder

Taken from www.landolakes.com/recipe/2564/rio-grande-peppers-rice (may not work)