White Rice Pilaf With Corn, Roasted Chiles and Fresh Cheese
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"Queso Fresco (fresh Mexican cheese) is called for in this recipe but you can substitute Feta or any fresh cheese like Farmers, etc. This would make a nice main course as well with a salad"
photo by Engrossed
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
5
ingredients
- 1 1⁄2 tablespoons vegetable oil
- 1 cup long-grain rice
- 1 onion, finely diced
- 1 3⁄4 cups chicken broth
- 3 medium fresh poblano chiles
- 1 cup thawed frozen corn
- 1⁄2 cup queso fresco or 1/2 cup feta
- watercress (to garnish) or parsley sprig (to garnish)
directions
- Roast,peel,remove seeds and slice the poblano chiles into short thin strips.
- Start the rice about 40 minutes before you want serve.
- Combine the oil, rice, and onion in a 2 quart saucepan over medium heat. Stir frequently for about 7 minutes until the onion is translucent but not browned.
- Add the broth to the rice mixture along with the chiles and corn, stir well, scrape down the side so the pan, cove and simmer over medium-low heat for 15 minutes>.
- When the rice has cooked 15 minutes, let it stand off the fire, covered for 5 to 10 minutes until the grains are tender.
- Add the crumbled cheese and toss the with a fork to incorporate the ingredients and stop the cooking. Scoop into a serving bowl and garnish with the watercress or parsley and serve.
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Reviews
-
A wonderful recipe. I used it as part of a meal for 80 at the American Legion in Chapala, Jalisco, Mexico that featured food from the Yucatan. People raved about the rice. I made one small change and used a special lard you can get down here that they make chicharones in. Thanks for sharing this wonderful recipe. -
This is a VERY NICE rice! I used feta but am not quite sure I liked it in it...I think I would have liked jack cheese better with the other flavors. I used a red onion, a 14oz can of chicken broth and a 4oz can of diced mild green chlies. I topped it with the watercress but would have preferred cilantro. All in all I will make this again with my preferences. The corn is very nice in it I didn't bother to defrost it I just brought the rice to a boil again before putting the lid on. This also tasted even better as leftovers! Made for PAC Spring 2007.
RECIPE SUBMITTED BY
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Sageca
Canada
I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!
