Creamy Poblano Rice with Corn

By margiekyle

Ingredients

• 1 Tbsp. butter
• 1/2 onion, chopped
• 1-1/2 cups frozen corn
• 1 roasted poblano chile, peeled, seeded and chopped
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1 cup milk
• 3 cups hot cooked medium-grain white rice
• 2 Tbsp. KRAFT Grated Parmesan Cheese

Preparation

Step 1

Melt butter in large skillet on medium-low heat, stirring occasionally. Add onions and corn; cook 5 min. Add chiles; cook 1 min.

Stir in cream cheese and milk; cook 2 to 3 min. or until heated through, stirring occasionally.

Remove from heat. Stir in rice; top with cheese. Serve immediately.