White Rice Pilaf with Corn, Roasted Chiles, and Fresh Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 tablespoons vegetable oil |
1 cup long grain white rice |
1 small onion, finely diced |
2 cups hot vegetable or chicken broth, preferably homemade |
1/2 teaspoon salt |
3 medium poblano chiles, roasted, peeled, stemmed, seeded (see note), and cut into strips |
1 cup fresh or thawed frozen corn kernels |
1/2 cup mexican queso fresco or feta cheese |
1/2 bunch flatleaf parsley, leaves only, finely chopped |
Directions:
1. 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.
2. 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.
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