| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
|
Rice |
8 |
Servings |
INGREDIENTS
| 1/2 |
kg |
Rice |
| 9 |
|
Chiles Poblanos |
| 1 |
md |
Onion |
| 2 |
|
Garlic cloves |
| 6 |
c |
Chicken broth |
| 1/2 |
kg |
Oaxaca cheese |
|
|
(subsitute with any kind |
|
|
That can be melted) |
| 1/4 |
c |
Cilantro leaves |
| 2 |
|
Chiles serranos |
| 3 |
|
Green tomatoes |
| 1 |
c |
Green Peas (chicharos) |
| 1 |
|
Butter stick (90 grs.) |
| 1/2 |
c |
Vegetable oil |
|
|
Salt |
INSTRUCTIONS
Peel and deveined 8 poblanos, fill with the cheese and keep. In the blender
put the tomatoes with one garlic clove, 1/2 onion, chiles serranos, 1 chile
poblano and the half part of the cilantro. In a large saucepan were you
can put the 8 poblanos and the rice, put the vegetable oil and fry the rice
with the other 1/2 onion and one garlic clove. Warm the broth in the stove
(need to be added after very hot). When it is a little gold add the
chicharos (green peas). Fry a little more time and add the green salsa
maded before, add the hot broth and put the chiles over the rice and some
cilantro, cover and cook in middle flame more or less 20 min. Patricia
Wriedt
Posted to FOODWINE Digest 26 Sep 96
Date: Thu, 26 Sep 1996 11:47:18 -0600
From: Patricia Wriedt <pwriedt@SPIN.COM.MX>
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”