Ingredients

• 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

Instructions

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.;