Arroz Poblana
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 2 cups rice
- 4 poblano chiles, roasted, peeled and seeded
- 4 cups chicken stock
- 1⁄3 cup lard
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 cups corn kernels, thawed from frozen
- 1 teaspoon sea salt
- 1⁄2 cup heavy cream
directions
- Rinse the rice, drain it, spread it on a baking sheet, and let it dry.
- In a blender, place 2 of the chilies with 1/2 cup of the chicken stock,and blend until smooth. Slice the remaining 2 chilies into strips and set aside.
- In a heavy skillet, heat the lard or oil your choice, over 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 chilies, corn kernels, chicken stock 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. Serve.
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