Method
Crumble cheese (3 cups); reserve.
Sauté onion in oil until soft, about 5 minutes. Stir in rice; cook stirring 2 minutes. Stir in stock, corn, green chilies and tomato paste; bring to a boil. Reduce heat to low; cover.
Cook until rice is tender and liquid is absorbed, about 15 minutes. Let rest 10 minutes.
Per Order: Heat 3/4 cup pilaf.
Yields: 12 servings.