White rice pilaf with corn, roasted chiles, and fresh cheese

6 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 broth; preferably homemade
½ teaspoon Salt
3 mediums Poblano chiles; roasted, peeled,
Stemmed; seeded, and cut into strips
1 cup Fresh or thawed frozen corn kernels
½ cup Mexican queso fresco or feta cheese
½ bunch Flat-leaf parsley; leaves only, finely chopped

Directions

In a large heavy saucepan, heat the oil over medium heat. Add the rice and the onion and stir frequently for about 7 minutes, until the onion is softened but not browned. Add the hot broth, salt, and chile strips to the pan and bring it back up to a boil. Reduce the heat and simmer, covered, for about 10 minutes. Add the corn and simmer for 5 minutes more. Remove from he heat and let stand, covered, for 5 to 10 minutes, or until the rice is perfectly tender. Add the crumbled cheese and parsley and fluff with a fork, mixing all the ingredients evenly. Transfer to a warmed serving bowl and serve immediately. This recipe yields 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6248 broadcast 04-14-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-17-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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