Green Rice Puebla Style

Recipe Ingredients

1		Phelps
3		Poblano peppers
1 3/4 cups	414ml	Reduced-sodium chicken broth
2 tablespoons	30ml	Vegetable oil
1/2 tablespoon	7.5ml	Onion - minced (medium)
2		Garlic cloves - minced
1 cup	160g / 5.6oz	Long-grain white rice
1/2 cup	31g / 1.1oz	Fresh or frozen corn kernels
3/4 teaspoon	3.8ml	Salt
1/8 teaspoon	0.6ml	Pepper
1 tablespoon	15ml	Parsley - minced
2 tablespoons	30ml	Cilantro - chopped

Recipe Instructions

Preheat oven broiler. Place peppers on a baking sheet and broil as close to heat as possible, turning until charred all over, about 10 minutes. Or roast peppers directly over a gas flame, turning, until charred, about 5 minutes. Place peppers in a paper bag and let steam 10 minutes. Peel off blackened skin and rinse under cold running water. Cut peppers open, discard stems and seeds. Chop peppers coarsely and place in a blender or food processor. Add 1/2 cup of chicken broth and puree until smooth.

In a medium saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring, until softened but not brown, about 2 minutes. Add rice and cook, stirring, until coated with oil and opaque, 2 to 3 minutes. Add remaining chicken broth and pureed chiles. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, or until rice is tender and liquid is absorbed.

Source:
Add corn kernels, salt, pepper, and parsley. Stir gently to combine. Cover and let stand off heat 5 minutes. Stir in cilantro and serve. 365 Easy Mexican Recipes.

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