Southwest Rice and Corn Pilaf

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!

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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

1. 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.
2. 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.).
3. Season with hot pepper sauce. Transfer to plates or a serving bowl and sprinkle with the cilantro and scallions.