Southwest Rice And Corn Pilaf

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 cup red onion, chopped
• 1 garlic clove, finely chopped
• 1 teaspoon chili powder
• 3/4 teaspoon ground cumin
• 3/4 teaspoon dried oregano
• 1 1/2 cups long grain rice, uncooked
• 2 cups chicken broth (may use vegetable broth)
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (4 ounce) can green chilies, drained
• 1 1/4 cups frozen corn
• 1/2 teaspoon tabasco sauce
• 1/2 cup cilantro, chopped
• 1/2 cup scallion, thinly sliced

Recipe

• 1 heat oil in a large saucepan with a lid. add the onion and cook, stirring frequently, until it begins to soften, about 4 minutes. add the garlic, chili powder, cumin, and oregano and cook, stirring, for 1 minute. add the rice and stir until the grains are covered with oil.
• 2 add the broth, canned tomates, and green chiles. bring to a boil and add the corn. reduce the heat to low and cook, covered, until the rice is tender aboutn 25 minutes. (the rice will take a little longer to cook than usual because of the acid in the tomatoes.).
• 3 season with hot pepper sauce. transfer to plates or a serving bowl and sprinkle with the cilantro and scallions.