Ingredients:
2 teaspoons canola oil
1 cup long grain rice, uncooked
1/2 cup corn ( canned or frozen)
1 sweet onions, chopped
1 medium zucchini, chopped
1 medium red peppers, chopped
1/2 cup carrots, chopped
1 (4 ounce) cans green chilies, chopped
1 garlic cloves, minced
2 cups vegetable broth
1 bay leaves
Directions:
In a large skillet, heat canola oil and saute rice in oil for about 5 minutes until slightly browned.
Stir in the corn, onion, zucchini, red pepper, carrot, chilies, and garlic; Cook for 1 minute.
Add broth and bay leaf; bring to a boil.
Reduce heat, cover and simmer for 20 minutes or until rice is tender and liquid is absorbed.
Discard bay leaf before serving.
Servings: 8
Time preparation: 15 min.
Time total: 45 min.