Southwest Rice and Corn Pilaf

Submitted by LARavenscroft

"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: 40mins
• Ingredients: 14
• 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.

Reviews

[Abba Gimel]

Home Sweet Home!!!! This was a great pilaf! I Omitted the Tabasco as the chili provided the right heat. I did however have it available on the table for those like myself that like it spicy! I served it with my Recipe #420083. This will be part of my regular rotation. Thank you for posting!

 

[JenniferK2]

This was very good! Made as directed except omitted the Tabasco (the chili powder added enough spice for me). Served with recipe#248581, tortillas and avocado - was enjoyed by all. Made for 1-2-3 Tag.

 

[vrvrvr]

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.

 

[Jon Born]

Good Southwestern Rice recipe, flavour was great a bit spicy but that was probably the chili powder that I use. Used brown rice which took approx. 35 min, flavour accentuated it great. Overall fantastic, loved it!

 

[Ginny Sue]

Great recipe when you can't decide if you want corn or rice with your meal. The flavors are just right with a little bit of a kick. There are a lot if ingredients, but this comes together quickly. I did not add the cilantro and scallions on top (because I didn't have any).