Mexican Red Rice

An easy and delicious side dish, spicy with a touch of sweetness from corn

• Ready In: 35 mins
• Serves: 6
• Yields: 8 cups

Ingredients

• 3  cups long grain white rice
• 3  cups chicken broth (water and chicken bullion will work also)
•  two 8 oz cans of el pato tomato sauce (or regular tomato sauce if El Pato is unavailable)
•  one 14 . 5 oz can whole kernel corn
• 3  tablespoons  minced garlic
• 1  medium onion, diced
• 3 -5  jalapeno chiles, minced (depending on desired heat level, WITH seeds)
• 1  teaspoon salt
• 1  teaspoon chili powder
• 1  teaspoon ground cumin
• 3  tablespoons  oil

Directions

1. Chop onion and mince jalapeno ahead of time.
2. Heat oil in an 8 quart pot over med hi heat.
3. Add rice and stir frequently until some of the grains turn golden color (about 5 minutes).
4. when rice is beginning to turn golden, add chiles and onion and stir frequently for an additional 2 minutes.
5. Add garlic and dry spices and stir for an additional minute.
6. Add broth, tomato sauce and corn (undrained) and stir until mixed.
7. Bring to a low boil in uncovered pot, stirring several times as it reaches a boil.
8. Cover pot and turn heat to low, then let it cook for 22 minutes.
9. Fluff rice and check and make sure it is done, if not, let cook an additional few minutes.
10. Serve with just about any Mexican dish.