2 Tbsp. canola oil
1 small onion, diced
1 cup corn kernels
4 cloves garlic, minced
1 Tbsp. Mexican oregano
1 1/2 tsp. cumin
1/4 tsp. paprika
1 jar Hatch Chile Verde
4 cups chicken broth
1 cup water
juice of 1 lime
1 rotisserie chicken, meat removed
1 Tbsp. cilantro, chopped
1/2 cup white rice
In a large stock pot or Dutch oven over medium heat, add oil.
When hot, add onion and corn, cook until fragrant, about 3-4 minutes.
Add garlic and cook 1 minute. Add spices and continue cooking another minute
Add chile verde, chicken stock, water and lime juice.
Bring to a boil, add chicken and cilantro and simmer 20 minutes
Pour in the rice, season with salt and pepper, cover and cook 15 minutes, until rice is tender