White Rice Pilaf With Corn, Roasted Chiles, And Fresh Cheese
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
50
Spice
56
Sweetness
39
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.5 tbsps
Vegetable Oil1 cup
Long Grain White Rice1 small
Onion (finely diced)2 cups
Vegetable (hot)1 tsp
Salt1 cup
Queso Fresco (mexican)Directions:
1
In a large heavy saucepan, heat the oil over medium heat
2
Add the rice and the onion and stir frequently for about 7 minutes, until the onion is softened but not browned
3
Add the hot broth, salt, and chile strips to the pan and bring it back up to a boil
4
Reduce the heat and simmer, covered, for about 10 minutes
5
Add the corn and simmer for 5 minutes more
6
Remove from the heat and let stand, covered, for 5 to 10 minutes, or until the rice is perfectly tender
7
Add the crumbled cheese and parsley and fluff with a fork, mixing all the ingredients evenly
8
Transfer to a warmed serving bowl and serve immediately