| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Rice |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Rice |
| 2 |
tb |
Lard |
| 1/2 |
sm |
Onion; finely chopped |
| 3 |
|
Poblano chiles |
| 1 3/4 |
c |
Chicken broth |
| 1/4 |
c |
Cilantro leaves; chopped |
| 1/2 |
|
Lime; juice of |
|
|
Salt; to taste |
INSTRUCTIONS
Recipe By: Frida's Fiestas by Guadalupe Rivera
Devein poblano chiles, puree with 1/4 cup water, and strain.
Soak the rice in very hot water for 15 minutes. Drain it; rinse it in cold
water; then drain very well. Saute' the rice in hot lard for a minute or
so. Add the onion. When the rice sounds like sand as it is stirred, add the
pureed chiles and continue to cook until thickened. Add the broth,
cilantro, lime juice, and salt to taste. When the liquid comes to a boil,
cover, lower heat, and simmer until tender, about 20 minutes.
NOTES : From: Frida's Fiestas, Recipes and Reminiscences of Life with Frida
Kahlo by Guadalupe Rivera and Marie-Pierre Colle. ISBN 0-517-59235-5
garhow@hpubmaa.esr.hp.com
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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