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Arroz Poblana

Type: Rice
Courses: Side dish
Serves: 6 people

Recipe Ingredients

2 cups 320g / 11ozRice
4   Poblano chiles - roasted, peeled, and seeded
4 cups 948mlChicken stock
1/3 cup 78mlOil
1 cup 62g / 2.2ozOnion - diced (medium)
2   Garlic cloves - minced
2 cups 125g / 4.4ozFresh corn kernels
1 section  Fresh epazote - chopped fine
1 teaspoon 5mlSea salt
1/4 cup 59mlCream

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.

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 -


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