Add the onion, jalapeno, garlic, chicken stock, cumin, chili powder, and 1/4 tsp salt to a saucepan and bring to a boil.
Add the rice and corn to the pan and stir to combine then carefully pour into a 2-quart baking dish and cover tightly with foil. Bake in the preheated oven for 1 hour.
Take the rice out of the oven. Remove the foil and fluff the rice with a fork. Stir in the cilantro and season with salt & pepper to taste.
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