Recipe courtesy of Sara Moulton
Save Recipe Print
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
6 servings

Ingredients

Directions

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.;

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Rice Pilaf

Recipe courtesy of Alton Brown

Rice Pilaf

Recipe courtesy of Alton Brown

Rice Pilaf

Recipe courtesy of Rachael Ray

Rice Pilaf

Recipe courtesy of Food Network Kitchen

Rice Pilaf

Recipe courtesy of Rachael Ray

Rice Pilaf

Recipe courtesy of Tyler Florence

Rice Pilaf

Recipe courtesy of Food Network Kitchen

Rice Pilaf

Recipe courtesy of Claire Robinson

This Is Not Rice Pilaf

Recipe courtesy of Laura Calder

Browse Reviews By Keyword

          Latest Stories