Side Dish

Mexican Brown Rice Pilaf w/Roasted Chiles, Plantains, Corn and Queso Fresco is for Side Dish.

Mexican Brown Rice Pilaf w/Roasted Chiles, Plantains, Corn and Queso Fresco takes several minutes to prepare.

Mexican Brown Rice Pilaf w/Roasted Chiles, Plantains, Corn and Queso Fresco takes several minutes to cook.

Mexican Brown Rice Pilaf w/Roasted Chiles, Plantains, Corn and Queso Fresco makes 6 servings.

The ingredients for Mexican Brown Rice Pilaf w/Roasted Chiles, Plantains, Corn and Queso Fresco are:

11⁄2 tablespoons vegetable oil
1 cup long- or medium-grain brown rice
1 small onion, finely diced
1 3⁄4 cups broth, preferably poultry
Salt, about 1⁄2 teaspoon if using salted broth, 1 teaspoon if using unsalted broth
3 medium, fresh chiles poblanos, roasted and peeled, seeded and sliced into short, thin strips
The kernels cut from 1 large ear fresh sweet corn (about 1 cup) OR 1 cup frozen corn, defrosted
1⁄2 to 3⁄4 cup (2 to 3 ounces) crumbled Mexican queso fresco or other fresh cheese like feta or farmer?s cheese
Several sprigs of watercress or parsley, for garnish

Here is how you make Mexican Brown Rice Pilaf w/Roasted Chiles, Plantains, Corn and Queso Fresco:

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 servingsNumber of Servings: 6Recipe submitted by SparkPeople user MINIFIREFLY.

The nutritional information for Mexican Brown Rice Pilaf w/Roasted Chiles, Plantains, Corn and Queso Fresco is:

• Servings Per Recipe: 6
• 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

Mexican Brown Rice Pilaf w/Roasted Chiles, Plantains, Corn and Queso Fresco is Mexican cuisine.

The dietary needs meet for Mexican Brown Rice Pilaf w/Roasted Chiles, Plantains, Corn and Queso Fresco is Vegetarian