Arroz Poblana Recipe

1. 1

   Rinse the rice, drain it, spread it on a baking sheet, and let stand in a hot place till dry.

2. 2

   In a blender, place 2 of the chiles with 1/2 c. of the chicken stock, and blend till smooth.

3. 3

   Slice the remaining 2 chiles into strips and set aside.

4. 4

   In a heavy skillet, heat the oil, over a medium heat.

5. 5

   Cook the onion and garlic 1 to 2 min.

6. 6

   Add in the rice and cook till it turns a light golden brown-brown.

7. 7

   Add in the blended chiles, corn kernels, chicken stock, epazote, and chile strips, stirring constantly.

8. 8

   Season with the salt.

9. 9

   Cover, and let simmer over a low heat for about 30 min.

10. 10

    Stir the cream into the rice and let stand for a few min, covered.

11. 11

    Serve with warm corn or possibly flour tortillas.

12. 12

    This recipe yields 6 to 8 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.