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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is good as a side dish for bean burritos, chicken fajitas, or other Mexican food. Ingredients:
1 tablespoon olive oil |
1 cup chopped red onion |
3 minced garlic cloves |
1 teaspoon chili powder |
3/4 teaspoon cumin |
3/4 teaspoon oregano |
1 1/2 cups long-grain white rice |
2 cups chicken broth |
1 (16 ounce) can diced tomatoes |
1 (4 ounce) can chopped green chilies, drained |
1 1/4 cups frozen corn |
1/2 teaspoon hot pepper sauce |
1/2 cup chopped cilantro |
1/2 cup sliced scallion |
Directions:
1. Heat oil in large saucepan; saute onion until softened.
2. Add next four ingredients (garlic through oregano) and cook, stirring frequently, for 1 minute.
3. Add rice and stir until grains are coated with oil.
4. Add broth, tomatoes, and chiles; bring to boil and add corn.
5. Reduce heat to low, cover and cook until rice is tender, about 25 minutes.
6. Season with hot pepper sauce and serve with cilantro and scallions.
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