Ingredients

• 1/2 cup salted Butter
• 4 cups Jasmine Rice
• 2 cups cut Corn
• 1 lg. Minced onion
• 4 Diced Poblano Peppers
• 1 Diced red bell pepper
• 2 TBSP Southwest Seasoning
• 4 cups chicken stock

Directions

1. Melt 1/4 cup butter in large saute pan. Saute onion, peppers and southwest seasoning until onions are translucent, add corn and mix, saute about one minute.

2. In separate pan melt the rest of the butter and saute rice until very warm. Pour rice in casserole dish, add stock and sauteed vegetables.

3. Cover and bake at 350 degrees for 1 hour. Uncover, stir and serve.

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