White Rice Pilaf with Corn, Roasted Chiles, and Fresh Cheese
- 1 1/2 tablespoons vegetable oil
- 1 cup long grain white rice
- 1 small onion, finely diced
- 2 cups hot vegetable or chicken broth, preferably homemade
- 1/2 teaspoon salt
- 3 medium poblano chiles, roasted, peeled, stemmed, seeded (see Note), and cut into strips
- 1 cup fresh or thawed frozen corn kernels
- 1/2 cup Mexican queso fresco or feta cheese
- 1/2 bunch flatleaf parsley, leaves only, finely chopped
- 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 the 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.
- Note: Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler.
- Keep turning so the skin is evenly charred, without burning and drying out the flesh.
- Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes.
- (If you are rushed, you can place the bag in a bowl of iced water to speed things up.)
- The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits.
- Do not peel the pepper under running water since that will wash away flavorful juices.
- Once peeled, cut away stems, seeds and veins.
vegetable oil, long grain white rice, onion, chicken broth, salt, poblano chiles, corn kernels, queso fresco, parsley
Taken from www.foodnetwork.com/recipes/white-rice-pilaf-with-corn-roasted-chiles-and-fresh-cheese-recipe.html (may not work)