Ingredients

• 1 1/2 tablespoons vegetable oil
• 1 cup long grain white rice
• 1 small onion, finely diced
• 2 cups hot vegetable or chicken broth, preferably homemade
• 1/2 teaspoon salt
• 3 medium poblano chiles, roasted, peeled, stemmed, seeded (see Note), and cut into strips
• 1 cup fresh or thawed frozen corn kernels
• 1/2 cup Mexican queso fresco or feta cheese
• 1/2 bunch flatleaf parsley, leaves only, finely chopped

Instructions

1. In a large heavy saucepan, heat the oil over medium heat. Add the rice and the onion and stir frequently for about 7 minutes, until the onion is softened but not browned. Add the hot broth, salt, and chile strips to the pan and bring it back up to a boil. Reduce the heat and simmer, covered, for about 10 minutes. Add the corn and simmer for 5 minutes more. Remove from the heat and let stand, covered, for 5 to 10 minutes, or until the rice is perfectly tender. Add the crumbled cheese and parsley and fluff with a fork, mixing all the ingredients evenly. Transfer to a warmed serving bowl and serve immediately.