Spicy Mexican Rice With Corn

Submitted by Pete K.

"This is a spicy rice dish with a touch of sweetness from corn. A great side to any Mexican dish"

 

• Ready In: 35mins
• Ingredients: 12
• Yields: 8 cups
• Serves: 8

ingredients

• 3 cups long grain white rice
• 3 cups chicken broth (water with bullion can substitute)
• two 8 oz. cans el pato tomato sauce (regular tomato sauce is ok if El Pato is unavailable)
• one 14 . 5 oz. can whole kernel corn, undrained
• 2 -4 jalapenos minced with seeds (vary number of chiles depending on heat desired)
• 1 medium onion, finely diced
• 3 tablespoons minced garlic
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper
• 3 tablespoons vegetable oil

directions

1. Heat oil over medium high heat in an 8 quart pot, then add rice, stirring frequently until you see some grains turning a golden color (about 5 minutes).
2. Add minced Jalapenos and diced Onion, stir an additional 2 minutes.
3. Add minced Garlic and all spices, stir an additional minute.
4. Add all liquids and corn (with its liquid) and allow to come to a low boil, stirring occaisionally as it heats.
5. Cover pot with a lid, turn heat to low and allow to cook for 20 to 22 minutes.
6. Fluff rice to mix in all ingredients and serve.