Recipe by Sage
Queso Fresco (fresh Mexican cheese) is called for in this recipe but you can substitute Feta or any fresh cheese like Farmers, etc. This would make a nice main course as well with a salad
Top Review by davinandkennard
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.
- 22.18 ml vegetable oil
- 236.59 ml long-grain rice
- 1 onion, finely diced
- 414.03 ml chicken broth
- 3 medium fresh poblano chiles
- 236.59 ml thawed frozen corn
- 118.29 ml queso fresco or 118.29 ml feta
- watercress (to garnish) or parsley sprig (to garnish)
Directions See How It's Made
- Roast,peel,remove seeds and slice the poblano chiles into short thin strips.
- Start the rice about 40 minutes before you want serve.
- Combine the oil, rice, and onion in a 2 quart saucepan over medium heat. Stir frequently for about 7 minutes until the onion is translucent but not browned.
- Add the broth to the rice mixture along with the chiles and corn, stir well, scrape down the side so the pan, cove and simmer over medium-low heat for 15 minutes>.
- When the rice has cooked 15 minutes, let it stand off the fire, covered for 5 to 10 minutes until the grains are tender.
- Add the crumbled cheese and toss the with a fork to incorporate the ingredients and stop the cooking. Scoop into a serving bowl and garnish with the watercress or parsley and serve.