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.