1Start cooking the rice for about 40 minutes.
2Combine the oil, rice and onion in a 2 quart saucepan over medium heat.
3Stir frequently for about 7 minutes until the onion is, but not brown.
4In The Meantime, add the salt to the broth and bring to a boil.
5Add the broth to the rice mixture along with chili peppers and corn, stir well, scrape down the side of the pan and simmer over medium-low heat for 15 minutes.
6Add the crumbled cheese and other ingredients and put the fire out.
7Spoon a portion on each plate and garnish with watercress or parsley and serve.