Serve this colorful side dish with Mexican Burgers with Flour Tortillas
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
freshly ground black pepper
2 cups chicken broth
2 cups instant rice
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.
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