White Rice Pilaf with Corn Roasted Chiles and Fresh Cheese
Transform your side dish game with this vibrant White Rice Pilaf with Corn, Roasted Chiles, and Fresh Cheese, a perfect harmony of smoky, savory, and tangy flavors. This dish starts with fluffy long-grain rice, simmered with a mix of vegetable broth and aromatic spices for extra depth. Sweet corn kernels and roasted poblano chiles elevate every bite with a fresh and smoky twist, while crumbled queso fresco (or feta) adds a creamy, salty touch. Finished with a splash of lime juice and a sprinkle of fresh cilantro, this easy-to-make pilaf is an irresistible combination of textures and tastes. Whether you’re pairing it with grilled meats or enjoying it as a standalone vegetarian meal, this recipe shines as a delicious centerpiece packed with bold flavors.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 1 cup vegetable broth
- 1 cup fresh corn kernels (from 1-2 ears of corn)
- 2 whole poblano chiles
- 0.5 cup fresh cheese (queso fresco or feta)
- 0.5 cup yellow onion, diced
- 2 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
Instructions
Preheat your broiler or open flame on a gas stove. Char the poblano chiles until their skin is blackened and blistered, about 5-7 minutes. Rotate to ensure all sides are evenly charred.
Place the roasted chiles in a heatproof bowl and cover tightly with plastic wrap. Allow them to steam for 10 minutes, then peel off the charred skin, remove seeds, and dice the chiles. Set aside.
Heat the olive oil in a large saucepan over medium heat. Add the diced onions and sauté until translucent, about 3-4 minutes. Add the minced garlic and cumin powder, cooking until fragrant, about 1 minute.
Stir in the rice and toast for 2 minutes until slightly golden, ensuring the rice is well-coated with the oil and spices.
Add the water, vegetable broth, and salt. Bring to a boil, then reduce the heat to low and cover the saucepan. Simmer for 15 minutes.
After 15 minutes, scatter the fresh corn kernels over the rice, replace the lid, and cook for an additional 5 minutes until the liquid is absorbed and the rice is tender.
Turn off the heat and fluff the rice gently with a fork. Fold in the diced roasted chiles and lime juice.
Transfer the pilaf to a serving dish. Sprinkle with crumbled fresh cheese and chopped cilantro as a garnish before serving.
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3791 mg | 165% | |
| Total Carbohydrate | 136.4 g | 50% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 28.3 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 760 mg | 58% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1681 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
