Southwest Rice And Corn Pilaf

• 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.

vegetable oil, red onion, garlic, chili powder, ground cumin, oregano, long grain white rice, chicken broth, tomatoes, green chilies, corn, tabasco sauce, cilantro, scallion

Taken from www.food.com/recipe/southwest-rice-and-corn-pilaf-127366 (may not work)