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Poblano Rice (Bayless)
Recipe By : Rick Bayless's Mexican Kitchen
Serving Size : 4 Preparation Time :0:00
Categories : Sides
Amount Measure Ingredient -- Preparation Method
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1 2/3 cups chicken broth -- or water
2 poblano chilies -- stems
and seeds removed -- roughly chopped
12 sprigs cilantro -- plus
extra -- for garnish
salt -- to taste
1 tablespoon vegetable oil
OR olive oil
1 cup medium-grain rice
1 small white onion -- diced
5 garlic cloves; peeled -- finely chopped
In a 2-quart saucepan, combine broth and chiles. Bring to boil, partially
cover and simmer about 10 minutes, until chilies are very soft.
Pour into food processor, add cilantro and process to smooth puree. Press
through medium-mesh strainer into bowl and stir in salt.
Wipe pan clean, add oil. Over medium heat cook rice and onion, stirring
regularly, until rice is chalky looking and onion soft, about 5 minutes.
Stir in garlic and cook 1 minute longer. Add warm or reheated chili liquid
to rice, stir once, scrape down rice kernels clinging to side of pan, cover
and cook over medium-low heat 15 minutes. Uncover and check rice. It should
be nearly cooked through. If so, turn off heat, re-cover and let stand 5 to
10 minutes longer to complete cooking. Fluff with fork, scoop into warm
serving dish, decorate with cilantro and serve.
[per serving: Calories, 236; protein, 5 gram; carbohydrates, 42 grams; fat,
5 grams; cholesterol, 2 milligrams; sodium, 44 milligrams.]
*Recipe from Rick Bayless's Mexican Kitchen (Scribner)
"Pat Hanneman" on Aug 24, 1998; MC_Buster.
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