Corn, Cumin & Chilies Wild Rice

    3 tbsp butter
    1 large red bell pepper, chopped
    1 bag (16 oz) Green Giant® Shoepeg Corn, thawed
    2 cans (4 oz each) chopped green chilies
    2 tsp cumin
    3 cups cooked wild rice

In large skillet, melt butter; stir fry peppers and corn about 6 minutes. Add remaining ingredients; stir fry until heated through.

6-8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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