Rice Pilaf with Corn, Chiles, and Cheese

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1/2 c Crumbled Mexican Queso
1 c Fresh or thawed frozen corn
1/2 bn Italian parsley, leaves
1 sm Onion, finely diced
1 c Long-grain white rice
1/2 ts Coarse salt
1 1/2 tb Vegetable oil
2 c Hot vegetable or chicken
3 md Poblano chiles, roasted,

Original recipe makes 1 Servings



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 MC-Recipe Digest V1 #480 by Angele Freeman on Feb 11, 1997.

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