Rice Pilaf with Corn, Chiles, and Cheese

  • Yield : 6 servings
  • Prep Time : 20m
  • Cook Time : 40m
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  • 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


Step 1

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.;

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