| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 Esslöffel | vegetable oil |
| 1 Tasse | Long-grain white rice |
| 1 klein | onion finely diced |
| 2 Tasse | Hot vegetable or chicken stock, preferably homemade |
| 3 mittel | Poblano chiles, roasted, peeled, seeded, and cut into strips |
| 1/2 Teelöffel | salt coarse |
| 1 Tasse | Fresh or thawed frozen corn kernels |
| 1/2 Tasse | Crumbled Mexican Queso Fresco or Feta cheese |
| 1/2 Bund | Italian parsley, leaves only, finely chopped |
|
Heat the oil in a large heavy saucepan over medium heat. Add the rice and onion and cook, stirring frequently, about 7 minutes, until the onion is softened but not browned. Add the hot broth, chiles, and salt, and bring to a boil. Reduce to a simmer and cook, covered, about 10 minutes. Add the corn and simmer 5 minutes longer, or until the rice is tender. Remove from the heat and let stand, covered, about 10 minutes.
Stir in the cheese and parsley, mixing well, and fluff with a fork. Serve immediately.
|
|
Anmerkungen zum Rezept:
|
