Thursday, August 13, 2009

Arroz Poblano {Poblano Rice}

I LOVE rice!  It's one of the few foods that I wouldn't mind eating every day.  Mexican Rice, Sopa de Arroz Blanco (White Rice), Cheesy Rice w/ Broccoli, Rice Pilaf, you name it...I love it!  But my all-time favorite rice dish is Arroz Poblano (Poblano Rice).  Poblano chilies, which are my absolute favorite chilies in the world, offer a wonderful mix of sweet and spicy.  For those of you that can't handle a lot of heat, this is the chile pepper that you should try.

The great thing about my recipe for Arroz Poblano, besides it's incredible flavor, is that it is SO easy to make.  The only "difficult" part is roasting the poblano peppers, but you could also use canned chilies in this recipe.  Roasting peppers is not as difficult as it seems. It's quite easy.  You can toast your chilies on the stove top, using a comal or small skillet, or you could roast them directly over an open flame, or you can pop them into you oven for a few minutes to broil them.  No matter how you choose to roast them, your house is going to smell divine.  So don't be surprised if your neighbors show up unexpectedly to ask what you're making, because very few people can resist such an intoxicating aroma.

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Arroz Poblano
(Poblano Rice)

Ingredients:

  • 1 poblano chile
  • 1/2 cup onion, coarsely chopped
  • 1 clove garlic, finely chopped
  • 1 cup long-grain rice
  • 1/4 or 1/2 cup canned corn kernels
  • 2-1/2 cups water
  • 1 teaspoon chicken bouillon
  • 1/4 teaspoon salt

Directions:
Heat a small skillet over medium-high heat. Heat the chile pepper until the skin begins to blister and turns a dark brown. Turn the pepper until it is evenly roasted on all sides.  Place the pepper in a plastic bag and set aside for 5 minutes. (This causes the pepper to sweat, which makes the skin much easier to remove.)  Peel the blistered skin off of the pepper. Carefully, slice off the top of the pepper. (Cut as close to the stem as possible.) Remove seeds and veins with a spoon. Slice or chop the Poblano chile.

Heat 2 tablespoons of vegetable oil in medium saucepan or skillet over medium-high heat. Saute the onion and the garlic for 1 to 2 minutes. Add the rice and the Poblano chile; saute for 3 minutes. Stir in the corn kernels.  Pour the water over the rice. Season with the chicken bouillon and salt. Cover saucepan and bring rice to a boil. Reduce heat to low and let simmer until all liquid has been absorbed, about 15 to 20 minutes. Enjoy!!!

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*Note: If your hands come in contact with the seeds, squeeze fresh lemon juice all over your hands; rinse well. If burning sensation continues, apply a paste made with equal parts of baking soda and water, to your hands. Let paste dry, then rinse your hands.

2 comments:

  1. I actually kind of make this except Im lazy and don't roast my peppers. And Iv never added corn, Yum what a great idea.

    ReplyDelete
  2. hmmm delicioso! omg! you got the best recipes, so far i tried 3 but i am gonna go ahead and make more. specially the cream cheese empanadas.

    ReplyDelete

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