Mexican White Rice and Vegetables

I love simple and healthy food. Here's a typical recipe that would be served in Mexico for the mid-day meal, called Comida. It would traditionally be a part of a five course meal, this being one of the courses. It's also great as a side dish for a typical American style meal.

Arroz Blanco con Verduras (White Rice and Vegetables)

1 1/2 cups milk, divided
2 ounces cream cheese
1 cup rice, soaked in warm water, rinsed thoroughly and allowed to dry in a sieve
2 tablespoons vegetable oil, preferably corn oil
2 cloves garlic, peeled and finely chopped
4 green onions or scallions, including green part, chopped
1 cup chopped fresh mushrooms
1-2 serrano chiles
1 cup chicken broth or stock
1 cup cooked or thawed frozen vegetables (corn, peas or mixed vegetables)
salt to taste

In a blender, puree 1/2 cup milk with the cream cheese and set aside. In a medium-size heavy-bottomed saucepan, heat the oil and saute the rice, stirring, until it forms clumps. Add the garlic, onion, mushrooms and chile and continue to saute, stirring, until the rice separates into individual grains.

Add the broth or stock, with salt to taste, and bring to a boil. Cover, reduce heat and simmer until the water has just been absorbed. Add the cup of milk that was not blended with the cheese, cover again, and continue to cook over low heat until the milk has been absorbed.

Remove from heat, stir in vegetables, pour the cheese mixture over all, cover and let stand for 15 minutes before serving.

Stir and serve.

Serves 6.

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