Roasted Peppers And Corn

Oxmoor House
5 1/2 cups (serving size: 1/2 cup)

Ingredients

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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

Preparation

Preheat oven to 425°.

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.

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.

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

Created date

March 2010

Nutritional Information

Calories 116
Fat 2.1 g
Satfat 1 g
Protein 4.4 g
Carbohydrate 20.5 g
Cholesterol 3 mg
Iron 1 mg
Sodium 172 mg
Caloriesfromfat 16 %
Fiber 1.3 g
Calcium 86 mg