Rijst to Puebla


February 9, 2015


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.


1 1 / 2 tablespoons vegetable oil

1 cup long or medium rice

1 small onion, chopped

1 3 / 4 cup chicken broth

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

1 / 2 - 3 / 4 cup fresh cheese (of feta) (2 -3 gram)

Watercress or parsley springs for garnish