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Rice with Chilies 'n' Veggies

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

In a food processor or blender, process milk and corn until smooth;

Printed from tasteofhome.com Sep 6, 2008

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Rice with Chilies 'n' Veggies cont.

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 reserved corn mixture; cook for 1 minute.
Add 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.

Yield: 8 servings.