This is a great rice to go with that Fiesta Lime Chicken. It says spicy, but don't be mislead. It is not spicy in the sense of "wow, that's got some heat!" It is spicy as in.... it's got spices in it.
1 fresh corn cob
3 tbsp. olive oil
6 scallions (green onions) chopped
1 celery stalk, finely chopped
3 garlic cloves, finely chopped
1-2 green bell peppers, chopped
2 fresh mild green chilies (anaheims are good), seeded and chopped
generous 1 1/4 cups long-grain rice
2 tsp ground cumin
2 1/2 cups chicken stock
2 tbsp. chopped fresh cilantro
salt and pepper
Cut the corn from the cob. heat the oil in a large pan over medium heat. Add the scallions, celery, and garlic and cook for 5 minutes, or until softened (be sure not to burn your garlic! burnt garlic tastes bitter...yuck...). Add the bell peppers, chilies, and corn and cook for 3-5 minutes.
Add the rice and cumin and cook, stirring to coat the grains in the oil for 2 minutes.
Stir in the stock and half the chopped cilantro and bring to boil. Reduce the heat, cover, and let simmer for 15 minutes, or until nearly all the liquid has been absorbed and the rice is just tender.
Remove from the heat and fluff up with a fork. Stir in the remaining chopped cilantro and season to taste with salt and pepper. Let stand, covered, for 5 minutes before serving.