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Rice with Corn and Peppers PDF Print E-mail

KosherEye.com

ricewithcorn

Serve this colorful side dish with Mexican Burgers with Flour Tortillas

Ingredients:

1/2 cup finely chopped red pepper, rib and seeds removed (about 1/2 medium pepper)
1 (11 oz) can Shoepeg or other white corn
kosher salt
freshly ground black pepper
2 cups chicken broth
2 cups instant rice

Directions:

Spray a small sauté pan with cooking spray

Over medium heat, cook peppers until soft, about 5 minutes. Add corn and heat through. Season with salt and pepper to taste.

In a separate medium saucepan, bring broth to a boil. Add rice, stir, cover, and remove from heat. Let sit for 5 minutes.

Stir corn and peppers intro rice and serve.

Notes:

Yield:  4 sides

Tips: This colorful side dish is a great with Mexican Burgers with Flour Tortillas.

Prep Time: 5 minutes / Cook Time: 10-15 minutes / Total Time: 20 minutes

Recipes: Side Dish, Kosher, Meat

 
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