I like to use fresh peppers in all of my recipes, but canned chilies can be used for this recipe. Roasting peppers is not as difficult as it seems. It's quite easy. Most Mexicans roast their chilies on the stove top, using a comal or small skillet. And you'll love the smell!
- 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
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!!!
*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.