2 Reviews

A wonderful recipe. I used it as part of a meal for 80 at the American Legion in Chapala, Jalisco, Mexico that featured food from the Yucatan. People raved about the rice. I made one small change and used a special lard you can get down here that they make chicharones in. Thanks for sharing this wonderful recipe.

0 people found this helpful. Was it helpful to you? [Yes] [No]
davinandkennard February 26, 2008

This is a VERY NICE rice! I used feta but am not quite sure I liked it in it...I think I would have liked jack cheese better with the other flavors. I used a red onion, a 14oz can of chicken broth and a 4oz can of diced mild green chlies. I topped it with the watercress but would have preferred cilantro. All in all I will make this again with my preferences. The corn is very nice in it I didn't bother to defrost it I just brought the rice to a boil again before putting the lid on. This also tasted even better as leftovers! Made for PAC Spring 2007.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Engrossed May 07, 2007
White Rice Pilaf With Corn, Roasted Chiles and Fresh Cheese