Mexican Brown Rice Pilaf w/Roasted Chiles, Plantains, Corn & Queso Fresco
- Number of Servings: 6
Ingredients
11⁄2 tablespoons vegetable oil1 cup long- or medium-grain brown rice1 small onion, finely diced1 3⁄4 cups broth, preferably poultrySalt, about 1⁄2 teaspoon if using salted broth, 1 teaspoon if using unsalted broth3 medium, fresh chiles poblanos, roasted and peeled, seeded and sliced into short, thin stripsThe kernels cut from 1 large ear fresh sweet corn (about 1 cup) OR 1 cup frozen corn, defrosted1⁄2 to 3⁄4 cup (2 to 3 ounces) crumbled Mexican queso fresco or other fresh cheese like feta or farmer’s cheeseSeveral sprigs of watercress or parsley, for garnish
1. RICE: About 40 minutes before serving, combine the oil, rice and onion in a 11⁄2- to 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 30 minutes.
2. PLANTAINS: Peel and cube 2 very ripe plantains and fry them in a little vegetable oil over medium heat until browned and sweet. Toss with the finished rice.
3. Finishing the dish. When the rice has cooked 15 minutes, let stand off the fire, covered, 5 to 10 minutes, until the grains are tender (but not splayed). Add the crumbled cheese and toss the whole as- semblage with a fork to mix the ingredients and stop the cooking. Scoop into a serving bowl, decorate with watercress or parsley and serve.
Serving Size: makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MINIFIREFLY.
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 30 minutes.
2. PLANTAINS: Peel and cube 2 very ripe plantains and fry them in a little vegetable oil over medium heat until browned and sweet. Toss with the finished rice.
3. Finishing the dish. When the rice has cooked 15 minutes, let stand off the fire, covered, 5 to 10 minutes, until the grains are tender (but not splayed). Add the crumbled cheese and toss the whole as- semblage with a fork to mix the ingredients and stop the cooking. Scoop into a serving bowl, decorate with watercress or parsley and serve.
Serving Size: makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MINIFIREFLY.
Nutritional Info Amount Per Serving
- Calories: 222.3
- Total Fat: 8.2 g
- Cholesterol: 13.3 mg
- Sodium: 654.6 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 2.7 g
- Protein: 7.2 g
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