Recipe courtesy of Sara Moulton

Rice Pilaf with Corn, Chiles, and Cheese

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  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 6 servings
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Ingredients

Directions

  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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