Southwest Rice And Corn Pilaf Recipe

Name: Southwest Rice And Corn Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 cup red onion, chopped, 1 garlic clove, finely chopped, 1 teaspoon chili powder, and more.

Yes, Southwest Rice And Corn Pilaf falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwest Rice And Corn Pilaf

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