Ingredients Jump to Instructions ↓

  1. 1/2 cupchopped onion

  2. 2 clovesgarlic, minced

  3. 2 teaspoonsolive oil

  4. 2 14-ounce cansreduced-sodium chicken broth

  5. 1-1/2 cupsbrown rice

  6. 1/2 teaspoondried oregano, crushed

  7. 1/2 teaspoonground black pepper

  8. 1/4 teaspoonsalt

  9. 1/8 teaspoonpaprika

  10. 1 14 1/2-ounce candiced tomatoes, drained

  11. 1 11-ounce canwhole kernel corn with sweet peppers, drained

  12. 2 tablespoonssnipped fresh cilantro

  13. 8 smallgreen, yellow, and/or red sweet peppers

Instructions Jump to Ingredients ↑

  1. 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.


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