>From the That's My Home website...
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.
~~~***Rhonda G in Missouri***~~~
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/
Owner of http://groups.yahoo.com/group/ThePlaceToSwap/
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