Arroz a la Poblana

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 sides of the pan, cover 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 with a fork to incorporate the ingredients and stop the cooking.  Scoop into a serving bowl and garnish with the watercress or parsley and serve.