Recipe - White Rice Pilaf With Corn Roasted Chiles And Fresh Cheese

1 One half tablespoon Vegetable oil
1 cup Longgrain white rice
1 small Onion; finely minced
2 cup Hot vegetable or chicken
broth; preferably homemade
One half teaspoon Salt
3 md Poblano chiles; roasted,
peeled,
Stemmed; seeded, and cut
into strips
1 cup Fresh or thawed frozen corn
kernels
One half cup Mexican queso fresco or feta
cheese
One half bn 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 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