Arroz Poblana

Recipe Ingredients

2 cups	320g / 11oz	Rice
4		Poblano chiles - roasted, peeled, and seeded
4 cups	948ml	Chicken stock
1/3 cup	78ml	Oil
1 cup	62g / 2.2oz	Onion - diced (medium)
2		Garlic cloves - minced
2 cups	125g / 4.4oz	Fresh corn kernels
1 section		Fresh epazote - chopped fine
1 teaspoon	5ml	Sea salt
1/4 cup	59ml	Cream

Recipe Instructions

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.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6280 broadcast 05-02-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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