White Rice Pilaf With Corn, Roasted Chiles and Fresh Cheese

1. 1

   Roast,peel,remove seeds and slice the poblano chiles into short thin strips.

2. 2

   Start the rice about 40 minutes before you want serve.

3. 3

   Combine the oil, rice, and onion in a 2 quart saucepan over medium heat.

4. 4

   Stir frequently for about 7 minutes until the onion is translucent but not browned.

5. 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. 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. 7

   Add the crumbled cheese and toss the with a fork to incorporate the ingredients and stop the cooking.

8. 8

   Scoop into a serving bowl and garnish with the watercress or parsley and serve.

* Per serving · 4 servings · Values may vary.