Recipe by LARavenscroft
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!
Top Review by Abba Gimel
Home Sweet Home!!!! This was a great pilaf! I Omitted the Tabasco as the chili provided the right heat. I did however have it available on the table for those like myself that like it spicy! I served it with my Recipe #420083. This will be part of my regular rotation. Thank you for posting!
- 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 See How It's Made
- 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.
- 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.).
- Season with hot pepper sauce. Transfer to plates or a serving bowl and sprinkle with the cilantro and scallions.