Fiesta Rice Medley
Prep time:
10 minutesCooking time:
10 minutesBuy rice in bulk of 5 pounds or more. For double savings, choose the store brand. Be sure to keep the extra rice in an airtight container in a cool, dry place. If properly stored, rice will keep for months.
Ingredients
Serves 6
- 1 tablespoon vegetable oil
- 1 small green bell pepper, chopped
- 1 small onion, chopped
- 1 (10-ounce) package frozen corn, thawed
- 1 cup salsa
- 1 cup chicken broth
- 1 1/2 cups instant rice
- 3 green bell peppers
- 3 red bell peppers
- 1/4 cup shredded Cheddar cheese
Directions
1
Heat oil in a large pot over medium heat. Add chopped bell pepper and onion. Cook until tender but not browned, about 5 minutes.
2
Add corn, salsa and chicken broth to pot. Bring to a boil over medium heat, about 2 minutes. Remove from heat.
3
Stir rice into pot; cover. Let stand for 5 minutes. Slice 1/2 inch off tops of whole bell peppers. Remove cores and seeds. Slice a sliver from bottoms to make peppers stand.
4
Add Cheddar to pot. Fluff rice and cheese with a fork. Spoon into bell peppers.
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Cookin' xpress!
Cookin' xpress!
Make fried rice for a super-quick dinner. Bring leftover rice to room temperature, then sauté with oil and add some minced ingredients such as green onions and cooked pork.
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