1 tablespoon vegetable oil
1 cup long-grain rice
1 small onion, finely chopped
1 3/4 cups stock
Salt, to taste
4 poblano chiles, roasted peeled, seeded, and diced (or more)
1 cup corn
3/4 cup crumbled Mexican queso fresco
Cilantro or parsley for garnish
Heat the oil in a saucepan over medium heat. Add the
rice and onion and cook until the onion is translucent but not brown, 5
to 7 minutes. Add the stock to the rice mixture along with the salt,
chiles and corn and bring to a simmer. Stir well, scrape down the sides
of the pan, cover and simmer over medium low heat for 15 to 18 minutes.
Remove from the heat and let sit for 5 minutes. Add the crumbled cheese and toss with a fork. Scoop into a serving bowl, sprinkle with cilantro or parsley and serve.
Remove from the heat and let sit for 5 minutes. Add the crumbled cheese and toss with a fork. Scoop into a serving bowl, sprinkle with cilantro or parsley and serve.
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