1 tablespoon vegetable oil
1 cup long-grain rice
1 small onion, finely chopped
1 3/4 cups chicken broth
Salt, to taste
3 medium poblano chiles, roasted peeled, seeded, and diced
1 kernels from 1 large ear of corn, dry roasted until blackened in spots
3/4 cup crumbled Mexican queso fresco
Several sprigs of cilantro or parsley for garnish
About 40 minutes before serving, heat the oil in a saucepan over medium heat. Add the rice and onion and cook until the onion is translucent but not brown, 5 to 7 minutes. Add the broth to the rice mixture along with the salt, chiles and corn and bring to a simmer. Stir well, scrape down the sides of the pan, cover and simmer over medium low heat for 15 to 18 minutes. The rice should have absorbed all the cooking liquid.
Remove from the heat and let sit for 5 minutes. Add the crumbled cheese and toss with a fork to mix the ingredients and stop the cooking. Scoop into a serving bowl, decorate with cilantro or parsley and serve.
Authentic Mexican by Rick Bayless