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!"
photo by vrvrvr photo by vrvrvr
photo by vrvrvr
Ready In:




  • 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.

Questions & Replies

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  1. 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!
  2. 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.
  3. 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.
  4. 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!
  5. 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).



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