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Puebla-Style Rice (Arroz a la Poblana)

2 Tbs (30 ml) vegetable oil 1 cup (250 ml) long-grain rice 1 onion, finely chopped 2 cups (500 ml) chicken or vegetable stock or water Salt to taste 3 fresh poblano chiles, roasted, peeled, seeded, and cut into strips 1 cup (250 ml) fresh or frozen kernels sweet corn 3/4 cup (180 ml) crumbled Mexican queso fresco or similar cheese such as feta or farmer's cheese

Heat the oil in a pot over moderate heat and saute the rice and onion, stirring frequently, until the onion is tender, about 5 minutes. Add the remaining ingredients and bring to a simmer. Reduce the heat to low and simmer covered for 15 minutes. Remove from the heat and let sit covered for 10 minutes. Fluff with a fork immediately before serving. Serves 4 to 6.