Ingredients:
1 tablespoon olive oil
1 cup chopped red onions
3 minced garlic cloves
1 teaspoon chili powder
3/4 teaspoon cumin
3/4 teaspoon oregano
1 1/2 cups long-grain white rice
2 cups chicken broth
1 (16 ounce) cans diced tomatoes
1 (4 ounce) cans chopped green chilies, drained
1 1/4 cups frozen corn
1/2 teaspoon hot pepper sauce
1/2 cup chopped cilantro
1/2 cup sliced scallions
Directions:
Heat oil in large saucepan; saute onion until softened.
Add next four ingredients (garlic through oregano) and cook, stirring frequently, for 1 minute.
Add rice and stir until grains are coated with oil.
Add broth, tomatoes, and chiles; bring to boil and add corn.
Reduce heat to low, cover and cook until rice is tender, about 25 minutes.
Season with hot pepper sauce and serve with cilantro and scallions.
Servings: 6
Time preparation: 25 min.
Time total: 50 min.