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1
In a large heavy saucepan, heat the oil over medium heat.
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2
Add the rice and the onion and stir frequently for about 7 minutes, until the onion is softened but not browned.
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3
Add the hot broth, salt, and chile strips to the pan and bring it back up to a boil.
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4
Reduce the heat and simmer, covered, for about 10 minutes.
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5
Add the corn and simmer for 5 minutes more.
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6
Remove from the heat and let stand, covered, for 5 to 10 minutes, or until the rice is perfectly tender.
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7
Add the crumbled cheese and parsley and fluff with a fork, mixing all the ingredients evenly.
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8
Transfer to a warmed serving bowl and serve immediately.
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9
Note: Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler.
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10
Keep turning so the skin is evenly charred, without burning and drying out the flesh.
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11
Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes.
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12
(If you are rushed, you can place the bag in a bowl of iced water to speed things up.)
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13
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.
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14
Do not peel the pepper under running water since that will wash away flavorful juices.
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15
Once peeled, cut away stems, seeds and veins.
