White Rice Pilaf With Corn, Roasted Chiles, And Fresh Cheese

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1 c Long-grain white rice
1 1/2 tb Vegetable oil
Stemmed; seeded, and cut
1/2 c Mexican queso fresco or feta
3 md Poblano chiles; roasted,
1/2 ts Salt
1/2 bn Flat-leaf parsley; leaves
1 sm Onion; finely diced
1 c Fresh or thawed frozen corn
2 c Hot vegetable or chicken

Original recipe makes 6 servings



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 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6248 broadcast 04-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-17-1997 Recipe by: Susan Feniger and Mary Sue Milliken

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