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Ingredients

• 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 butter
• 1 teaspoon chili powder

Description

Rice, Corn And A Variety Of Mild And Spicy Peppers Add A True Mexican Flavor!

Group Recipes