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.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir in the rice and toast for 2 minutes until slightly golden, ensuring the rice is well-coated with the oil and spices.

Step 5

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.

Step 6

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.

Step 7

Turn off the heat and fluff the rice gently with a fork. Fold in the diced roasted chiles and lime juice.

Step 8

Transfer the pilaf to a serving dish. Sprinkle with crumbled fresh cheese and chopped cilantro as a garnish before serving.

Nutrition Facts

Serving size	(1575.4g)

Amount per serving	% Daily Value*
Calories	1199.8

Total Fat 58.0g	0%
Saturated Fat 21.4g	0%
Polyunsaturated Fat 3.4g
Cholesterol 80mg	0%
Sodium 3790.6mg	0%
Total Carbohydrate 136.4g	0%
Dietary Fiber 13.7g	0%
Total Sugars 28.3g
Protein 39.3g	0%

Vitamin D 0IU	0%
Calcium 759.5mg	0%
Iron 7.8mg	0%
Potassium 1681.3mg	0%

*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.

Source of Calories

Fat: 42.6%

Protein: 12.8%

Carbs: 44.5%