Southwestern Brown Rice
|Vegetable cooking spray/Null||1 (Null)|
|Chopped onion/Null||1⁄2 Cup (8 tbs) (Null)|
|Canned no salt added chicken broth/Null||13 3⁄4 Ounce (1 Can)|
|Water/Null||3⁄4 Cup (12 tbs) (Null)|
|Sugar/Null||1⁄2 Teaspoon (Null)|
|Chili powder/Null||1⁄2 Teaspoon (Null)|
|Salt/Null||1⁄4 Teaspoon (Null)|
|Ground cumin/Null||1⁄4 Teaspoon (Null)|
|Dried whole oregano/Null||1⁄4 Teaspoon (Null)|
|Ground red pepper/Null||1⁄8 Teaspoon (Null)|
|Long grain brown rice/Null||1 Cup (16 tbs) (Uncooked)|
|Canned chopped green chiles/Null||8 Ounce, drained (2 Cans, 4 Ounce Each)|
|Frozen whole kernel corn/Null||1 Cup (16 tbs), thawed (Null)|
Coat a large saucepan with cooking spray; place over medium-high heat until hot.
Add onion, and saute until tender.
Add chicken broth and next 7 ingredients; bring to a boil.
Stir in rice.
Cover, reduce heat, and simmer 40 minutes.
Stir in green chiles and corn.
Cover and simmer an additional 15 minutes or until rice is tender and liquid is absorbed.