Rice Pilaf with Roasted Chilis, Corn, and Queso Fresco

This is a recipe adapted from Rick Bayless, and is a great addition to a Mexican meal.  We recently served it as a side dish, but if you have vegetarians at the table, you can use it as part of a taco filling.  If you have vegans, put the queso fresco on the side.

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.