Green Chile Rice With Vegetables

• 1/3 cup fat-free milk
• 1/2 cup frozen corn, thawed
• 1 cup uncooked long grain rice
• 2 teaspoons canola oil
• 1 large onion, chopped
• 1 medium zucchini, chopped
• 1 medium sweet red pepper, chopped
• 1/2 cup chopped carrot
• 1 can (4 ounces) chopped green chiles
• 1 garlic clove, minced
• 2 cups vegetable broth
• 1 bay leaf

1. Place milk and corn in a food processor. Cover and process until smooth; set aside. In a large skillet, saute rice in oil for 5-6 minutes or until lightly browned. Stir in the onion, zucchini, red pepper, carrot, chiles, garlic and corn mixture; cook for 1 minute.
2. Stir in broth and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Discard bay leaf.

milk, frozen corn, long grain rice, canola oil, onion, zucchini, sweet red pepper, carrot, green chiles, garlic, vegetable broth, bay leaf

Taken from www.tasteofhome.com/recipes/green-chile-rice-with-vegetables/ (may not work)