Rice With Chilies and Veggies

This is a colorful rice dish that goes with just about anything. The veggies remain just a little crunchy which adds some nice textural variety. Despite all the ingredients, they meld together nicely and don't overpower whatever you serve it with. I've only made it with white rice, but think it would be wonderful with brown rice as well. I eat this as a vegetarian main dish. (I like my veggies chopped about 1/4 inch) The recipe is an adaptation from Light & Tasty Magazine.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 2  teaspoons canola oil
• 1  cup long grain rice, uncooked
• 1⁄2 cup corn (canned or frozen)
• 1  sweet onion, chopped
• 1  medium zucchini, chopped
• 1  medium  red pepper, chopped
• 1⁄2 cup carrot, chopped
• 1 (4 ounce) can green chilies, chopped
• 1  garlic clove, minced
• 2  cups vegetable broth
• 1  bay leaf

Directions

1. In a large skillet, heat canola oil and saute rice in oil for about 5 minutes until slightly browned.
2. Stir in the corn, onion, zucchini, red pepper, carrot, chilies, and garlic; Cook for 1 minute.
3. Add broth and bay leaf; bring to a boil.
4. Reduce heat, cover and simmer for 20 minutes or until rice is tender and liquid is absorbed.
5. Discard bay leaf before serving.