Green Rice with Creamy Cheese Sauce

• 3 cups chicken broth, divided
• 2 poblano chiles, roasted, peeled, seeded and deveined
• 1/2 small onion
• 1/3 cup fresh cilantro
• 1/3 cup epazote leaves
• 2 cloves garlic
• 1 Tbsp. oil
• 1-1/2 cups long-grain white rice, uncooked
• 1 cup frozen corn
• 3 oz. (1/3 of 9-oz. pkg.) OSCAR MAYER Deli Fresh Honey Ham, chopped (about 10 slices)
• 2/3 cup PHILADELPHIA Original Cooking Creme
• 1/4 cup milk
• 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1. Blend 1 cup broth and next 5 ingredients in blender until smooth.
2. Heat oil in large saucepan on medium heat.
3. Add rice; cook 3 min., stirring occasionally.
4. Add broth mixture, remaining broth and corn; stir.
5. Bring to boil; cover.
6. Cook 3 min., then simmer on low heat 20 min.
7. or until liquid is absorbed.
8. Fluff with fork; stir in ham.
9. Spoon into serving dish; cover to keep warm.
10. Cook and stir cooking creme and milk in saucepan on low heat 3 to 5 min.
11. or until heated through.
12. Stir in 1/4 cup mozzarella; cook 1 min.
13. or until completely melted.
14. Spoon over rice mixture; top with remaining mozzarella.

chicken broth, poblano chiles, onion, fresh cilantro, epazote leaves, garlic, oil, longgrain white rice, frozen corn, honey ham, philadelphia original cooking creme, milk, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/green-rice-creamy-cheese-sauce-125064.aspx (may not work)