Arroz Poblana Recipe - Cooking Index
Arroz Poblana Recipe - Cooking Index
| 2 cups | Rice | |
| 4 | Poblano chiles - roasted, peeled, | |
| And seeded | ||
| 4 cups | Chicken stock | |
| 1/3 cup | Oil | |
| 1 cup | Onion - diced (medium) | |
| 2 | Garlic cloves - minced | |
| 2 cups | Fresh corn kernels | |
| 1 section | Fresh epazote - chopped fine | |
| 1 teaspoon | Sea salt | |
| 1/4 cup | Cream |
Rinse the rice, drain it, spread it on a baking sheet, and let stand in a warm place until dry.
In a blender, place 2 of the chiles with 1/2 cup of the chicken stock, and blend until smooth. Slice the remaining 2 chiles into strips and set aside.
In a heavy skillet, heat the oil, over a medium heat. Cook the onion and garlic 1 to 2 minutes. Add the rice and cook until it turns a light golden-brown. Add the blended chiles, corn kernels, chicken stock, epazote, and chile strips, stirring constantly. Season with the salt. Cover, and let simmer over a low heat for about 30 minutes. Stir the cream into the rice and let stand for a few minutes, covered. Serve with hot corn or flour tortillas.
This recipe yields 6 to 8 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6280 broadcast 05-02-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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