Preparation:

In a medium saucepan, bring water, rice and salt to a boil over high heat. Cover and reduce heat to low.

Simmer until water is absorbed and rice is tender, about 30 minutes. In a large skillet, heat oil over medium heat.

Add pepper; cool, stirring, for 2 minutes. Add green onions, garlic, chili powder, and cumin.

Cook, stirring, for 30 seconds. Add corn and chilies; cook until heated through, about 2 minutes.

Stir in rice. Remove from heat. Carefully press some hot rice mixture firmly into a 1/2 cup measure. Unmold timbale onto serving plate.

Repeat with remaining mixture.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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