arroz poblana

Categories
2hot
Yield
4 servings
MeasureIngredient
2 cups Rice
Poblano chiles, roasted,
  Peeled, and seeded
4 cups Chicken stock
⅓ cup Oil
1 medium Onion, diced
Cloves garlic, minced
2 cups Fresh corn kernels
Sprig fresh epazote, chopped
  Fine
1 teaspoon Sea salt
¼ 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 ½ 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.

Yield: 6 to 8 servings

TOO HOT TAMALES SHOW #TH6280

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