Roasted Peppers And Corn

Name: Roasted Peppers And Corn
Ingredients: 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

13 ingredients

4 steps

Ingredients

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

Directions

1

Preheat oven to 425°.
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 425° for 20 minutes or until vegetables begin to brown.
4

Spoon vegetables into a large bowl. Add rice, cheese, and remaining ingredients; toss well.