Rice pilaf with corn, chiles, and cheese

1 Servings

Ingredients

Quantity Ingredient
1½ tablespoon Vegetable oil
1 cup Long-grain white rice
1 small Onion, finely diced
2 cups Hot vegetable or chicken stock, preferably homemade
3 mediums Poblano chiles, roasted, peeled, seeded, and cut into strips
½ teaspoon Coarse salt
1 cup Fresh or thawed frozen corn kernels
½ cup Crumbled Mexican Queso Fresco or Feta cheese
½ bunch Italian parsley, leaves only, finely chopped

Directions

Heat the oil in a large heavy saucepan over medium heat. Add the rice and onion and cook, stirring frequently, about 7 minutes, until the onion is softened but not browned. Add the hot broth, chiles, and salt, and bring to a boil. Reduce to a simmer and cook, covered, about 10 minutes. Add the corn and simmer 5 minutes longer, or until the rice is tender. Remove from the heat and let stand, covered, about 10 minutes.

Stir in the cheese and parsley, mixing well, and fluff with a fork. Serve immediately.

Yield: 6 servings

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8815 Posted to MC-Recipe Digest V1 #480 by Angele Freeman <jfreeman@...> on Feb 11, 1997.

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