Recipe - Rice Pilaf With Corn Chiles And Cheese

1 One half tablespoon Vegetable oil
1 cup Longgrain white rice
1 small Onion, finely minced
2 cup Hot vegetable or chicken
stock, preferably homemade
3 md Poblano chiles, roasted,
peeled, seeded, and cut
into strips
One half teaspoon Coarse salt
1 cup Fresh or thawed frozen corn
kernels
One half cup Crumbled Mexican Queso
Fresco or Feta cheese
One half bn Italian parsley, leaves
only, finely chopped

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.

Yield: 6 servings

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8815

Posted to MCRecipe Digest V1 #480 by Angele Freeman jfreeman@netusa1.net
on Feb 11, 1997.