Arroz a la Poblana

(Rice with Peppers, Corn and Plantain)

Makes 4 servings

2 teaspoons corn oil

6 ounces uncooked regular (not converted) long-grain rice

1/2 cup minced onion

1 3/4 cups low-sodium chicken broth

1 cup fresh or frozen corn kernels

2 medium poblano peppers, roasted, peeled, seeded and thinly sliced

1/2 teaspoon salt

6 ounces peeled and diced yellow-ripe plantain

1 1/2 ounces queso fresco, soft-textured pot cheese or soaked and drained feta cheese, crumbled

2 tablespoons minced fresh flat-leaf parsley

In medium saucepan, heat 1 teaspoon of the oil; add rice and onion. Cook over medium heat, stirring frequently, 5-7 minutes, until onion is softened and rice is lightly browned. Slowly and carefully, stir broth into rice mixture. Stir in corn, peppers and salt; bring liquid to a boil. Reduce heat to low; simmer, covered, 12 minutes, until almost all of the liquid is absorbed and rice is almost tender. Remove from heat; let stand 5-10 minutes, until all of the liquid is absorbed. In medium nonstick skillet, heat remaining 1 teaspoon oil; add plantain. Cook over medium heat, turning frequently, 3-5 minutes, until golden. Transfer plantain to rice mixture; with fork, toss lightly to combine. Spoon rice mixture onto serving platter; sprinkle with cheese and parsley.

EACH SERVING (1 1/2 CUPS) PROVIDES: 1/2 Fat, 3/4 Vegetable, 1/2 Protein, 2 1/2 Breads, 10 Optional Calories

PER SERVING: 325 Calories, 7 g Total Fat, 3 g Saturated Fat, 8 mg Cholesterol, 412 mg Sodium, 60 g Total Carbohydrate, 2 g Dietary Fiber, 9 g Protein, 91 mg Calcium

Recipe from Weight Watchers Slim Ways Mexican