RICE PILAF WITH CORN, CHILES, AND CHEESE

Rice Pilaf with Corn, Chiles, and Cheese image

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 9

1 1/2 tablespoons vegetable oil
1 cup long-grain white rice
1 small onion, finely diced
2 cups hot vegetable or chicken stock, preferably homemade
3 medium poblano chiles, roasted, peeled, seeded, and cut into strips
1/2 teaspoon coarse salt
1 cup fresh or thawed frozen corn kernels
1/2 cup crumbled Mexican Queso Fresco or Feta cheese
1/2 bunch Italian parsley, leaves only, finely chopped

Steps:

Heat the oil in a large heavy saucepan over medium heat. Add the rice and onion and cook, stirring frequently, about 7 minutes, until the onion is softened but not browned. Add the hot broth, chiles, and salt, and bring to a boil. Reduce to a simmer and cook, covered, about 10 minutes. Add the corn and simmer 5 minutes longer, or until the rice is tender. Remove from the heat and let stand, covered, about 10 minutes. Stir in the cheese and parsley, mixing well, and fluff with a fork. Serve immediately.;