Spicy Mexican Rice With Corn

• 3 cups long grain white rice
• 3 cups chicken broth (water with bullion can substitute)
• two 8 oz. cans el pato tomato sauce (regular tomato sauce is ok if El Pato is unavailable)
• one 14 . 5 oz. can whole kernel corn, undrained
• 2 -4 jalapenos minced with seeds (vary number of chiles depending on heat desired)
• 1 medium onion, finely diced
• 3 tablespoons minced garlic
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons vegetable oil

1. Heat oil over medium high heat in an 8 quart pot, then add rice, stirring frequently until you see some grains turning a golden color (about 5 minutes).
2. Add minced Jalapenos and diced Onion, stir an additional 2 minutes.
3. Add minced Garlic and all spices, stir an additional minute.
4. Add all liquids and corn (with its liquid) and allow to come to a low boil, stirring occaisionally as it heats.
5. Cover pot with a lid, turn heat to low and allow to cook for 20 to 22 minutes.
6. Fluff rice to mix in all ingredients and serve.

long grain white rice, chicken broth, tomato sauce, whole kernel corn, onion, garlic, cumin, chili powder, salt, black pepper, vegetable oil

Taken from www.food.com/recipe/spicy-mexican-rice-with-corn-525399 (may not work)