| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Dairy |
Niger |
Toohot09 |
6 |
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 broth; preferably homemade |
| 1/2 |
ts |
Salt |
| 3 |
md |
Poblano chiles; roasted, peeled, |
|
|
Stemmed; seeded, and cut into strips |
| 1 |
c |
Fresh or thawed frozen corn kernels |
| 1/2 |
c |
Mexican queso fresco or feta cheese |
| 1/2 |
bn |
Flat-leaf parsley; leaves only, finely chopped |
INSTRUCTIONS
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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