3/4  cups  water

2  (14 1/2-ounce) cans vegetable broth

2  teaspoons  olive oil

1  cup  uncooked Arborio or other short-grain rice

1  teaspoon  ground cumin

1  teaspoon  ground coriander (optional)

4  garlic cloves, minced

1  cup  thinly sliced green onions

3/4  cup  (3 ounces) shredded Monterey Jack cheese with jalapeño peppers

1/4  to 1/2 teaspoon hot sauce

2  cups  frozen whole-kernel corn

3/4  cup  chopped bottled roasted red bell peppers

Preparation

Combine water and broth in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.

Heat oil in a large saucepan over medium-high heat. Add rice, cumin, coriander (if desired), and garlic; sauté 1 minute. Stir in 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total). Stir in the onions, cheese, hot sauce, corn, and bell peppers; cook 3 minutes or until thoroughly heated.