Rice Pilaf With Corn, Chiles, And Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats, Dairy | Mexican | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 1 1/2 | T | Vegetable oil |
| 1 | c | Long-grain white rice |
| 1 | Onion, finely diced | |
| 2 | c | Hot vegetable or chicken |
| stock preferably | ||
| homemade | ||
| 3 | Poblano chiles, roasted | |
| peeled seeded and cut | ||
| into strips | ||
| 1/2 | t | Coarse salt |
| 1 | c | Fresh or thawed frozen corn |
| kernels | ||
| 1/2 | c | Crumbled Mexican Queso |
| Fresco or Feta cheese | ||
| 1/2 | Italian parsley, leaves | |
| only finely chopped |
INSTRUCTIONS
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 <jfreeman@netusa1.net> on Feb 11, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 1377
Calories From Fat: 380
Total Fat: 43.3g
Cholesterol: 69.3mg
Sodium: 2620.9mg
Potassium: 880.7mg
Carbohydrates: 224.1g
Fiber: 9.8g
Sugar: 14.8g
Protein: 26.7g