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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 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.
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