Stuffed Peppers

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Sweet peppers are the container for this version of Spanish rice. Or, you can serve the rice in a bowl as a side dish for chicken or pork.

Prep Time: 50 mins

Total Time: 1 hr 20 mins

Servings: 8 servings

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Ingredients

1/2 cup chopped onion
2 cloves garlic, minced
2 teaspoons olive oil
2 14-ounce cans reduced-sodium chicken broth
1-1/2 cups brown rice
1/2 teaspoon dried oregano, crushed
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon paprika
1 14 1/2-ounce can diced tomatoes, drained
1 11-ounce can whole kernel corn with sweet peppers, drained
2 tablespoons snipped fresh cilantro
8 small green, yellow, and/or red sweet peppers

Directions

In a large saucepan cook onion and garlic in hot oil over medium heat about 5 minutes or until onion is tender. Stir in broth. Bring to boiling; add uncooked rice, oregano, black pepper, salt, and paprika. Simmer, covered, about 40 minutes or until rice is tender. Remove from heat and stir in tomatoes, corn, and cilantro.

Preheat oven to 400 degrees F. Slice tops from sweet peppers; remove and discard seeds. In a 3-quart rectangular baking dish, arrange peppers in a single layer. Spoon rice mixture into sweet peppers; place pepper tops onto rice. Bake, covered, about 30 minutes* or until peppers are crisp-tender and rice mixture is heated through.

*TEST KITCHEN TIP: For a more tender pepper, increase the baking time to 40 to 45 minutes.

Nutrition Facts

Calories 204, Total Fat 3 g, Saturated Fat .4 g, Monounsaturated Fat 1 g, Polyunsaturated Fat .6 g, Cholesterol 0 mg, Sodium 524 mg, Carbohydrate 40 g, Total Sugar 7 g, Fiber 5 g, Protein 6 g. Daily Values: Vitamin A 125%, Vitamin C 102%, Calcium 4%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet

How to Make Spanish Rice

Spanish rice, ironically, is not a Spanish at all -- it originated in Mexico (and is sometimes referred to as Mexican rice). Spanish conquistadors introduced rice to Mexico in the 1500s, hence the name; it soon took on a life of its own, evolving into an economical "peasant" dish that turned bits of leftovers into a full meal. So we can thank Mexican chefs for the popularity of this deliciously versatile dish that has become an American favorite.

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