Ingredients
Already cooked rice (3c), roasted, peeled and chopped bell peppers (1 1/2c), vegetable oil (1tbsp), corn (1can), salt (1/4tsp), eggs (2), cheddar cheese (1c), chili powder (1/4tsp), sour cream (2c), onion (1large), freshly ground pepper (1/8tsp), fresh parsley, chopped (1/4c).

Method of preparation:-
For peppers:- Take some bell peppers, cut them into halves and then broil them in an oven from both sides until the skin of the peppers get blisters and darken. Take a closed plastic bag, put the halved peppers in this bag and close it. Keep it for about 15 minutes. Now you can peel off the skin of the peppers easily with your hands. Take out the seeds from the peppers. Use paper towel to dry them. Now the peppers get ready to chop.
For Rice:- First heat the oven to 375 degrees F. Take a casserole and oil it. Take a pan, heat oil in it and then fry the onions in it until they get slightly brown. Keep them to cool and drain them and then keep them aside. Take a large bowl, beat sour cream, eggs, salt and pepper in it. Add rice, onion, corn and roasted pepper in the bowl. Mix them well and then pour the mixture into a oiled casserole. Spread the cheese on the top and then dust the chili powder over it. Place the casserole in the preheated oven and bake it for about 25 minutes. Then take out the casserole from the oven. Sprinkle the parsley over the rice and then serve them hot.

Number of servings – 8