Southwest Rice and Corn Pilaf
photo by vrvrvr
- Ready In:
- 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
- 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.
- 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.).
- Season with hot pepper sauce. Transfer to plates or a serving bowl and sprinkle with the cilantro and scallions.
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We weren't bowled over...sorry! I made it ahead of time for our Easter dinner (with company). I followed the recipe exactly, stored in a large Ziploc bag in the fridge for a day. I reheated in a skillet until sizzling. It was curiously unflavorful. The texture was a bit short of par -- rather clumpy -- and if that's because I made it ahead of time, it's not the recipe's fault. But still, the flavor. Very blah. No great catastrophe, though! Thanks for posting.