Southwest Brown Rice Pilaf
|Onion||1⁄2 Cup (8 tbs), chopped|
|Garlic/1/2 teaspoon chopped garlic in oil||1 Clove (5 gm), minced|
|Chicken broth||1 Cup (16 tbs)|
|Instant whole grain brown rice||1 Cup (16 tbs), uncooked|
|Canned sweet corn||11 Ounce, drained and patted dry (1 Can With Red And Green Sweet Peppers)|
|Chili powder||1⁄2 Teaspoon|
|Dried oregano leaves||1⁄4 Teaspoon, crushed|
Heat oil in large saucepan over medium heat.
Add onion and garlic; cook and stir until onion is tender.
Add broth; bring to a boil.
Stir in remaining ingredients.
Reduce heat to low; cover and simmer 7 to 10 minutes or until liquid is absorbed.
Remove from heat.
Salt to taste, if desired.
Before serving, fluff with fork.