Arroz poblana
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Rice |
| 4 | Poblano chiles, roasted, | |
| Peeled, and seeded | ||
| 4 | cups | Chicken stock |
| ⅓ | cup | Oil |
| 1 | medium | Onion, diced |
| 2 | Cloves garlic, minced | |
| 2 | cups | Fresh corn kernels |
| 1 | Sprig fresh epazote, chopped | |
| Fine | ||
| 1 | teaspoon | Sea salt |
| ¼ | cup | Cream |
Directions
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