White Rice Pilaf w Corn, Roasted Chiles, & Fresh Cheese

Recipe Ingredients

1 1/2 tablespoons	22ml	Vegetable oil
1 cup	160g / 5.6oz	Long-grain white rice
1 cup	62g / 2.2oz	Onion - finely diced (small)
2 cups	474ml	Hot vegetable or chicken broth - preferably homemade
1/2 teaspoon	2.5ml	Salt
3 teaspoons	15ml	Poblano chiles - roasted, peeled, (medium)
		Stemmed, seeded, and cut into strips
1 cup	62g / 2.2oz	Fresh or thawed frozen corn kernels
1/2 cup	73g / 2.6oz	Mexican queso fresco or feta cheese
1/2		Flat-leaf parsley, leaves only - finely chopped

Recipe Instructions

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.

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 - http://www.foodtv.com

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