White Rice with corn, chilies, fresh cheese

By annekeeney

Ingredients

• 1 1/2 T. vegetable oil
• 1 c. long or medium rice
• 1 small onion, diced
• 1 3/4 c. chicken broth
• 3 med. poblano peppers, roasted and chopped
• (or can chopped green chilies)
• 1 c. corn
• 2-3 oz feta

Preparation

Step 1

1. About 40 minutes before serving, combine oil, rice, and onion in a 1 1/2 - 2 quart saucepan over med. heat. Stir frequently for about 7 minutes, until the onion is translucent but not browned. Meanwhile, add the salt to broth and bring to a simmer.

2. Add the broth to the mixture along with the cillies and stir well, scrape down the sides of pan, cover and simmer over med/low heat for 15 minutes.

3. When rice has cooked 15 minutes, let stand off fire, covered, 5-10 minutes until grains are tender. Add crumbled cheese and toss the whole assemblage with a fork to mix ingredients and stop the cooking. Scoop into a serving bowl, decorate with watercress or parsley and serve.