Directions
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.
Ingredients
1 1 / 2 tablespoons vegetable oil
salt (1 / 2 teaspoon when using salted broth or 1 if teaspoon unsalted broth)
3 middelgrote be chilipepers poblano, burned, shelled, pitted and sliced into short thin strips
1 cob corn kernels cut and removed (of 1 cup thawed frozen corn