KosherEye
<<< o >>> Sweet and Sour Chicken - 2 Duck Goose <<< o >>> Frozen Vegetables - To Thaw or Not to Thaw <<< o >>> Spiritual Kneading through the Jewish Months <<< o >>> Carly Q Art Giveaway <<< o >>> Zachlawi <<< o >>> Kosher Kitchen Remodeling Part 1 <<< o >>> Birch Benders Pancakery <<< o >>> Hamilton Beach Personal Blender <<< o >>> Plenty More <<< o >>> Cauliflower Cake <<< o >>>

Kosher Side Dishes



Bookmark and Share
Rice with Corn and Peppers PDF Print E-mail

KosherEye.com

ricewithcorn

Serve this colorful side dish with Mexican Burgers with Flour Tortillas

Ingredients:

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
kosher salt
freshly ground black pepper
2 cups chicken broth
2 cups instant rice

Directions:

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.

Notes:

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


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
kol_foods