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Categories:Viewed: 10 - Published at: 7 years ago
Ingredients
- 2 c. Rice
- 4 x Poblano chiles roasted, peeled, and seeded
- 4 c. Chicken stock
- 1/3 c. Oil
- 1 med Onion diced
- 2 x Garlic cloves chopped
- 2 c. Fresh corn kernels
- 1 sprg Fresh epazote minced fine
- 1 tsp Sea salt
- 1/4 c. Cream
Method
- Rinse the rice, drain it, spread it on a baking sheet, and let stand in a hot place till dry.
- In a blender, place 2 of the chiles with 1/2 c. of the chicken stock, and blend till 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 min.
- Add in the rice and cook till it turns a light golden brown-brown.
- Add in 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 min.
- Stir the cream into the rice and let stand for a few min, covered.
- Serve with warm corn or possibly flour tortillas.
- This recipe yields 6 to 8 servings.
