| 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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