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
1
Start cooking the rice for about 40 minutes.
2
Combine the oil, rice and onion in a 2 quart saucepan over medium heat.
3
Stir frequently for about 7 minutes until the onion is, but not brown.
4
In The Meantime, add the salt to the broth and bring to a boil.
5
Add 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.
6
Add the crumbled cheese and other ingredients and put the fire out.
7
Spoon a portion on each plate and garnish with watercress or parsley and serve.
Ingredients
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