Roasted Peppers And Corn

• 2 cups water
• 1/2 teaspoon turmeric
• 1 cup dry long-grain parboiled rice (such as Uncle Ben's)
• Cooking spray
• 1 cup chopped red bell pepper
• 1 cup chopped green bell pepper
• 1 cup frozen whole-kernel corn
• 1/2 cup chopped onion
• 3/4 cup (3 ounces) reduced-fat shredded sharp Cheddar cheese
• 1 tablespoon yogurt-based spread (such as Brummel & Brown)
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/8 teaspoon pepper

1. Preheat oven to 425u0b0.
2. Bring water and turmeric to a boil in a medium saucepan. Add rice; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
3. Arrange peppers, corn, and onion in a single layer on a baking sheet coated with cooking spray. Coat vegetables with cooking spray. Bake at 425u0b0 for 20 minutes or until vegetables begin to brown.
4. Spoon vegetables into a large bowl. Add rice, cheese, and remaining ingredients; toss well.

water, turmeric, longgrain, cooking spray, red bell pepper, green bell pepper, corn, onion, cheddar cheese, salt, ground cumin, pepper

Taken from www.myrecipes.com/recipe/roasted-peppers-corn (may not work)