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Rice Pilaf with Corn, Chiles, and Cheese

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Meats, Dairy Mexican Cooking liv, Import 1 Servings

INGREDIENTS

1 1/2 tb Vegetable oil
1 c Long-grain white rice
1 sm Onion, finely diced
2 c Hot vegetable or chicken stock, preferably homemade
3 md Poblano chiles, roasted, peeled, seeded, and cut into strips
1/2 ts Coarse salt
1 c Fresh or thawed frozen corn kernels
1/2 c Crumbled Mexican Queso Fresco or Feta cheese
1/2 bn 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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