Ingredients
1
cup uncooked basmati or regular long-grain white rice
2
tablespoons oil
3
cinnamon sticks
1
(11-oz.) can whole kernel corn, red and green peppers, drained
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
1/2
teaspoon salt
1/4
teaspoon minced gingerroot
1 3/4 cups water
1 1/2
teaspoons butter
1
tomato, cut into 6 slices
Fresh parsley sprigs
Preparation
In medium bowl, combine rice and enough water to cover. Let stand 15 minutes. Drain.
Heat oil in medium nonstick saucepan over high heat until hot. Add rice and cinnamon sticks; cook and stir 2 minutes.
Add corn, chiles, salt, gingerroot and water; mix well. Partially cover; bring to a boil. Reduce heat to low; cover and simmer 7 to 8 minutes or until water is absorbed. Stir in butter; fluff with fork. Let stand, uncovered, 5 minutes. Remove cinnamon sticks. Spoon into serving bowl. Garnish with sliced tomatoes and parsley sprigs.
