|4||Poblano chiles, roasted,|
|Peeled, and seeded|
|4 cups||Chicken stock|
|1 medium||Onion, diced|
|2||Cloves garlic, minced|
|2 cups||Fresh corn kernels|
|1||Sprig fresh epazote, chopped|
|1 teaspoon||Sea salt|
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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