| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 2 | c | Rice |
| 4 | Poblano chiles, roasted, peeled,, and seeded | |
| 4 | c | Chicken stock |
| 1/3 | c | Oil |
| 1 | md | Onion,, diced |
| 2 | Cloves garlic,, minced | |
| 2 | c | Fresh corn kernels |
| 1 | Sprig fresh epazote,, chopped fine | |
| 1 | ts | Sea salt |
| 1/4 | c | Cream |
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. Yield: 6 to 8 servings Posted to MC-Recipe Digest V1 #331 Recipe by: TOO HOT TAMALES SHOW #TH6280 From: Meg Antczak <meginny@frontiernet.net> Date: Fri, 6 Dec 1996 08:08:48 -0500
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