Serves:  4 -6

I N G R E D I E N T S
1 1/2 tablespoons vegetable oil
1 cup long or medium-grain rice
1 small onion, finely diced
1 3/4 cup chicken broth
salt (1/2 teaspoon if using salted broth or 1 teaspoon if unsalted broth)
3 medium fresh poblano chiles, roasted, peeled, seeded and sliced into short thin strips
1 cob corn with kernels cut and removed (or 1 cup thawed frozen corn
1/2 - 3/4 cup queso fresco (or Feta) (2 -3 ounces)
Watercress or parsley springs for garnish


I N S T R U C T I O N S
Start the rice about 40 minutes before you want serve.

Combine the oil, rice, and onion in a 2 quart saucepan over medium heat. Stir frequently for about 7 minutes until the onion is translucent but not browned.  Meanwhile, add the salt to the broth and bring to a simmer.

Add the broth to the rice mixture along with the chiles and corn, stir well, scrape down the side so the pan, cove and simmer over medium-low heat for 15 minutes>

When the rice has cooked 15 minutes, let it stand off the fire, covered for 5 to 10 minutes until the grains are tender but not flowered open.  Add the crumbled cheese and toss the with a fork to incorporate the ingredients and stop the cooking.  Scoop into a serving bow and garnish with the watercress or parsley and serve.