White Rice with Chile Strips, Corn and Cheese

White Rice with Chile Strips, Corn and Cheese

2 T. olive oil

3 cloves garlic, peeled, minced

1 small onion, peeled, minced

2 C. long-grain rice

2 C. chicken broth

1 large bunch chopped cilantro leaves

1 C. fresh corn or canned whole kernel corn

1 C. shredded Chihuahua cheese or mozzarella cheese

1 roasted poblano or jalapeno chile, seeds removed and cut into strips

In a saucepan heat the olive oil over medium heat. Add the onions and garlic and sauté until glossy. Add the rice and sauté until glossy but not brown. Add 1 cup chicken broth, cilantro and corn. Cover and simmer, without stirring, 10 minutes. If dry, add more broth. The rice should be fluffy; don’t oversaturate. Some broth might be left over.

About 10 minutes before serving, mix in the cheese and pepper strips. Cover until ready to serve.

Makes 8 servings.

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