White Rice Pilaf with Corn, Roasted Chiles, and Fresh Cheese

Ready in 45 minutes

Try this White Rice Pilaf with Corn, Roasted Chiles, and Fresh Cheese recipe, or contribute your own. "Rice" and "Untried" are two of the tags cooks chose for White Rice Pilaf with Corn, Roasted Chiles, and Fresh Cheese.

Top-ranked recipe named "White Rice Pilaf with Corn, Roasted Chiles, and Fresh Cheese"

3 avg, 1 review(s) 100% would make again

Ingredients

Are you making this? 
1 1/2 tablespoon vegetable oil
1 cup rice; long grain white
1 small onion; finely diced
2 cup hot chicken broth; preferably homemade
1/2 teaspoon salt
3 medium poblano chiles; roasted, peeled, stemmed, seeded (see Note), and cut into strip
1 cup corn kernels; fresh or thawed frozen
1/2 cup Mexican queso fresco or feta cheese
1/2 bunch italian parsley; leaves only, finely chopped

Original recipe makes 6 Servings

Servings  

Preparation

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 the 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.

Notes

Note: Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. (If you are rushed, you can place the bag in a bowl of iced water to speed things up.) The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel the pepper under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds and veins.

Credits

Added on Award Medal
Calories Per Serving: 173 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for White Rice Pilaf with Corn, Roasted Chiles, and Fresh Cheese

I'd rate it:


sign in to add your comment

Tags


Reviews

Add yours!

Note: Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. (If you are rushed, you can place the bag in a bowl of iced water to speed things up.) The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel the pepper under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds and veins. [I posted this recipe.]
sbjonas 3 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free