Southwest Rice and Corn Pilaf |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I was in a lazy mood tonight and was trying to decide what we were going to have with our grilled pork tenderloin. I really didn't want to fix potatoes/rice and a vegetable so I got out my cook books and started looking. I found this rice and corn pilaf and decided that it fit the bill for what I was looking for. This recipe comes from the AMA Family Cookbook and BTW everyone enjoyed it! Ingredients:
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 white 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 |
Directions:
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.
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