STREAMING NOW: Nigella: At My Table

Southwest Rice and Corn Pilaf

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I was in a lazy mood tonight and was trying to decide what we were going to have with our grilled pork tenderloin. I really didn't want to fix potatoes/rice and a vegetable so I got out my cook books and started looking. I found this rice and corn pilaf and decided that it fit the bill for what I was looking for. This recipe comes from the "AMA Family Cookbook" and BTW everyone enjoyed it!”

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a