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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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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.
| Ingredients:
1 1/2 Tablespoon(s) Vegetable oil
1 Cup(s) Long-grain white rice
1 small Onion, finely diced
2 Cup(s) Hot vegetable broth
1/2 Teaspoon(s) Salt
3 medium Poblano chiles, roasted
1 Cup(s) Corn kernels
1/2 Cup(s) Mexican queso fresco
1/2 Bunch(s) Flat-leaf parsley, leaves |
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