Rice With Chilies and Veggies

• 2 teaspoons canola oil
• 1 cup long grain rice, uncooked
• 12 cup corn (canned or frozen)
• 1 sweet onion, chopped
• 1 medium zucchini, chopped
• 1 medium red pepper, chopped
• 12 cup carrot, chopped
• 1 (4 ounce) can green chilies, chopped
• 1 garlic clove, minced
• 2 cups vegetable broth
• 1 bay leaf

1. In a large skillet, heat canola oil and saute rice in oil for about 5 minutes until slightly browned.
2. Stir in the corn, onion, zucchini, red pepper, carrot, chilies, and garlic; Cook for 1 minute.
3. Add broth and bay leaf; bring to a boil.
4. Reduce heat, cover and simmer for 20 minutes or until rice is tender and liquid is absorbed.
5. Discard bay leaf before serving.

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

Taken from www.food.com/recipe/rice-with-chilies-and-veggies-178828 (may not work)