Frijoles de Olla con Arroz Poblana Recipe

Name: Frijoles de Olla con Arroz Poblana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound beans (black, pink or pinto); ½ cups water; 1 onion, halved; 3 sprigs fresh epazote; 2 tablespoons lard or vegetable oil; 2 cups rice; 4 poblano chiles, roasted, peeled, and seeded; 4 cups chicken stock; 1/3 cup oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 cups fresh corn kernels; 1 sprig fresh epazote, chopped fine; 1 teaspoon sea salt; 1/4 cup cream

Servings: persons

1 pound beans (black, pink or pinto)
½ cups water
1 onion, halved
3 sprigs fresh epazote
2 tablespoons lard or vegetable oil
2 cups rice
4 poblano chiles, roasted, peeled, and seeded
4 cups chicken stock
1/3 cup oil
1 medium onion, diced
2 cloves garlic, minced
2 cups fresh corn kernels
1 sprig fresh epazote, chopped fine
1 teaspoon sea salt
1/4 cup cream

1
Clean the beans, removing all stones or chaff.
2
Rinse them well.
3
In a pot large enough to hold the beans plus water to cover, let them soak, overnight.
4
Drain.
5
Add the 12 cups of water or more to cover.
6
Add the onion, epazote, and lard.
7
Simmer, covered, until tender about 1 1/2 to 2 hours.
8
Add water when necessary.
9
Rinse the rice, drain it, spread it on a baking sheet, and let stand in a warm place until dry.
10
In a blender, place 2 of the chiles with 1/2 cup of the chicken stock, and blend until smooth.
11
Slice the remaining 2 chiles into strips and set aside.
12
In a heavy skillet, heat the oil, over a medium heat.
13
Cook the onion and garlic 1 to 2 minutes.
14
Add the rice and cook until it turns a light golden brown.
15
Add the blended chiles, corn kernels, chicken stock, epazote, and chile strips, stirring constantly.
16
Season with the salt.
17
Cover, and let simmer over a low heat for about 30 minutes.
18
Stir the cream into the rice and let stand for a few minutes, covered.
19
Serve with hot corn or flour tortillas.

1291

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound beans (black, pink or pinto), ½ cups water, 1 onion, halved, 3 sprigs fresh epazote, and more.

Yes, Frijoles de Olla con Arroz Poblana falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Frijoles de Olla con Arroz Poblana

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