Instructions: 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.

This recipe yields 6 servings.

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