Dinner: Rice with Chilies 'n' Veggies Recipe

Ingredients

1/3 cup fat-free milk
1/2 cup frozen corn, thawed
1 cup uncooked long grain rice
2 teaspoons canola oil
1 large onion, chopped
1 medium zucchini, chopped
1 medium sweet red pepper, chopped
1/2 cup chopped carrot
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
2 cups vegetable broth
1 bay leaf

Instructions

Place milk and corn in a food processor. Cover and process until smooth; set aside. In a large skillet, saute rice in oil for 5-6 minutes or until lightly browned. Stir in the onion, zucchini, red pepper, carrot, chilies, garlic and corn mixture; cook for 1 minute.
Stir in broth and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Discard bay leaf.

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