Baked Mexican Rice

Adapted from Epicurious

1 medium onion finely chopped
1 garlic clove minced
2 tbs olive oil
1 c. long rice rice
1 tbs chili powder
2 1/2 c. chicken broth
1/2 c. corn
2 chopped green chiles
8 oz tomato sauce

Cooke onion and garlic in olive oil until soft.
Add cooked veggies along with the remaining ingredients in an oven safe casserole dish.
Cover and bake at 350 for 45 minutes or until the rice is tender.
Add more stock or tomato sauce if necessary.