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Farmers' market: July 25

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Katy Levit, from the Happy Kitchen/La Cocina Alegre, joined us in the kitchen to share a new recipe for rice pilaf with corn and roasted chilies.

Recipe: Rice Pilaf with corn and roasted chiles

Ingredients

  • 1½ tablespoons canola oil
  • 1 cup uncooked brown rice
  • 1 small onion, finely chopped
  • 2 cups low-sodium chicken or vegetable broth (pp. 5 or 7)
  • ¼ teaspoon salt
  • 1 cup corn (fresh or frozen)
  • 3 poblano chiles, roasted, seeded and sliced*
  • ½ cup queso fresco, crumbled

Directions

  1. Heat the oil in a medium saucepan.
  2. Add the rice and onions and cook for about 5 minutes, stirring frequently.
  3. Add the broth, salt, corn and chiles. Stir well.
  4. Cover the pot and simmer on low heat for 30 minutes.
  5. Remove from heat and leave the pot covered for 5-10 minutes.
  6. Remove the lid and add the queso fresco.
  7. Mix lightly with a fork.
  8. Serve warm
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