Corn, Cumin, & Chilies Wild Rice
- 3 tbsp butter
1 large red bell pepper, chopped
1 bag (16 oz) frozen shoepeg corn, thawed
2 cans (4 oz each) chopped green chilies
2 tsp cumin
3 cups cooked wild rice
salt and ground black pepper to taste
1 tsp fresh lime juice, garnish
2 tbsp chopped cilantro, garnish
In large skillet, melt butter; stir fry peppers and corn about 6 minutes. Add remaining ingredients; stir fry until heated through. Garnish.
6-8 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council