Recipe: White Rice with Chile Strips, Corn and Cheese

WHITE RICE WITH CHILE STRIPS, CORN AND CHEESE

2 Tbsp. olive oil
3 cloves garlic, peeled, minced
1 small onion, peeled, minced
2 cups long-grain rice
2 cups chicken broth, divided use
1 large bunch chopped cilantro leaves
1 cup fresh corn or canned whole kernel corn
1 cup 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 saute until glossy.

Add the rice and saut 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 over-saturate. 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
Source: Detroit Free Press, September 24, 2002