Arroz Poblana Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Rice,
4: Poblano chiles, roasted, peeled,, and seeded
4 cup: Chicken stock,
1/3 cup: Oil,
1 medium: Onion, , diced
2 Cloves: garlic, , minced
2 cup: Fresh corn kernels,
1 Sprig: fresh epazote, , chopped fine
1 tsp: Sea salt,
1/4 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 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.
Yield: 6 to 8 servings Posted to MC-Recipe Digest V1 #
Recipe by: TOO HOT TAMALES SHOW #TH6280
From: Meg Antczak
Date: Fri, 6 Dec 1996 08:08:48 -0500
Source from luhu.jp
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.
Yield: 6 to 8 servings Posted to MC-Recipe Digest V1 #
Recipe by: TOO HOT TAMALES SHOW #TH6280
From: Meg Antczak
Date: Fri, 6 Dec 1996 08:08:48 -0500
Source from luhu.jp