Recipe courtesy of Sara Moulton

Rice Pilaf with Corn, Chiles, and Cheese

  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 6 servings
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1 1/2 tablespoons vegetable oil

1 cup long-grain white rice

1 small onion, finely diced

2 cups hot vegetable or chicken stock, preferably homemade

3 medium poblano chiles, roasted, peeled, seeded, and cut into strips

1/2 teaspoon coarse salt

1 cup fresh or thawed frozen corn kernels

1/2 cup crumbled Mexican Queso Fresco or Feta cheese

1/2 bunch Italian parsley, leaves only, finely chopped


  1. Heat the oil in a large heavy saucepan over medium heat. Add the rice and onion and cook, stirring frequently, about 7 minutes, until the onion is softened but not browned. Add the hot broth, chiles, and salt, and bring to a boil. Reduce to a simmer and cook, covered, about 10 minutes. Add the corn and simmer 5 minutes longer, or until the rice is tender. Remove from the heat and let stand, covered, about 10 minutes. Stir in the cheese and parsley, mixing well, and fluff with a fork. Serve immediately.;
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