The Kitchen - Rijst to Puebla

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

Start cooking the rice for about 40 minutes.

Combine the oil, rice and onion in a 2 quart saucepan over medium heat.

Stir frequently for about 7 minutes until the onion is, but not brown.

In The Meantime, add the salt to the broth and bring to a boil.

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.

Add the crumbled cheese and other ingredients and put the fire out.

Spoon a portion on each plate and garnish with watercress or parsley and serve.

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Rijst to Puebla