Southwest Rice and Corn Pilaf

5.0(5)

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!

by LARavenscroft·published 2005-06-24

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Long Grain Rice

Servings

6 serving(s)

Total time

40 min

prep 15 min

Calories / serving

276 kcal

Ingredients (14)

serves

1 tablespoon vegetable oilvegetable-oil
1 cup red onion, choppedred-onion
1 garlic clove, finely choppedgarlic
1 teaspoon chili powderchili-powder
3/4 teaspoon ground cumincumin
3/4 teaspoon dried oreganooregano
1 1/2 cups long grain white rice, uncookedwhite-rice
2 cups chicken broth (may use vegetable broth)chicken
1 (15 ounce) can diced tomatoes, undrainedtomato
1 (4 ounce) can green chilies, drained
1 1/4 cups frozen corncorn
1/2 teaspoon Tabasco sauce
1/2 cup cilantro, choppedcilantro
1/2 cup scallion, thinly slicedscallion

Instructions (3 steps)

01Heat 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.
02

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