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Roasted Peppers And Corn

Yield 5 1/2 cups (serving size: 1/2 cup)

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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection