Spiced Rice
Comments:	A colorful, flavorful rice, more tempting than white rice. For a more substantial rice, mix in canned drained kidney or blackeye beans along with broth. Excellent served along with chicken fajitas. Preparation time : 15 minutes Waiting time : 5 minutes Cooking time : 30 minutes
Servings:	4
Ingredients	Preparation
1 corn-on-the-cob 3 tablespoons [45 mL] olive oil 6 green onions, chopped 1 stalk celery, finely chopped 3 cloves garlic, finely chopped 2 sweet green peppers, membranes removed and seeded, chopped 2 fresh green chili peppers, membranes removed and seeded, finely chopped 1 1/4 cups full [310 mL] long-grain rice 2 teaspoons [10 mL] caraway 2 1/2 cups [625 mL] chicken or vegetable broth 2 tablespoons [30 mL] freshly chopped cilantro Salt and pepper, to taste Fresh cilantro sprigs, to garnish	Remove corn kernels from corn-on-the-cob; set aside. Into a large heavy casserole, heat olive oil over medium heat. Soften together chopped green onions, celery and garlic, stirring for approximately 5 minutes. Mix in chopped sweet green peppers, fresh green chili peppers and reserved fresh corn kernels. Cook stirring for 5 minutes more. Mix in rice and cook, stirring to coat rice with oil, for 2 minutes. Stir in chicken or vegetable broth and half of freshly chopped cilantro. Bring to a boil then lower heat. Cover and leave to simmer slowly for approximately 15 minutes, until all of the liquid is absorbed and rice is tender. Remove from heat; fluff using a fork. Stir in remaining chopped cilantro then season rice with salt and pepper. Cover casserole and leave rice to sit for 5 minutes before serving, garnished with fresh cilantro sprigs.