White Rice Pilaf With Corn, Roasted Chiles and Fresh Cheese – a delicious recipe with vegetable oil, long-grain rice, onion, chicken broth, fresh poblano chiles, corn. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Roast,peel,remove seeds and slice the poblano chiles into short thin strips.
2
Start the rice about 40 minutes before you want serve.
3
Combine the oil, rice, and onion in a 2 quart saucepan over medium heat.
4
Stir frequently for about 7 minutes until the onion is translucent but not browned.
5
Add the broth to the rice mixture along with the chiles and corn, stir well, scrape down the side so the pan, cove and simmer over medium-low heat for 15 minutes>.
6
When the rice has cooked 15 minutes, let it stand off the fire, covered for 5 to 10 minutes until the grains are tender.
7
Add the crumbled cheese and toss the with a fork to incorporate the ingredients and stop the cooking.
8
Scoop into a serving bowl and garnish with the watercress or parsley and serve.
530
kcal
Calories
17
g
Fat
51
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 ½ tablespoons vegetable oil, 1 cup long-grain rice, 1 onion, finely diced, 1 ¾ cups chicken broth, and more.
Yes, White Rice Pilaf With Corn, Roasted Chiles and Fresh Cheese falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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