Ingredients:
1 tablespoon vegetable oil
1 cup red onions, chopped
1 garlic cloves, 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) cans diced tomatoes, undrained
1 (4 ounce) cans green chilies, drained
1 1/4 cups frozen corn
1/2 teaspoon Tabasco sauce
1/2 cup cilantro, chopped
1/2 cup scallions, thinly sliced
Directions:
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.
Servings: 6
Time preparation: 15 min.
Time total: 40 min.