Spicy Mexican Rice With Corn

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

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

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.