poblano rice
(1 rating)
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This is one of our favorite sides with a mexican meal. Truthfully I could eat it as a meal in itself! The recipe calls for white rice but I've done it with brown rice also and it is equally delicious.
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(1 rating)
Ingredients For poblano rice
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2 Tbspcanola oil
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1/4 cwhite onion, finely chopped
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1 1/2 clong grain white rice
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3 cchicken broth
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4kernels from 4 ears fresh corn (1 bag frozen in winter)
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2poblano chilies, charred, stemmed, seeded and chopped
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1/2 cmexican crema
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6 ozmonterey jack cheese, grated
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salt, to taste.
How To Make poblano rice
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1Heat the oil in a large skillet over medium high heat. Add onion and Saute' for 5 minutes. Add the rice and cook for 10 minutes, or unti the rice is opaque. Add the Chicken Broth and corn kernels, bring to a boil. Reduce the heat to medium-low, cover and simmer about 30 minutes or until rice is tender.
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2Preheat broiler.
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3After rice is cooked fluff with fork and stir in chopped poblanos. Transfer to a baking dish. Drizzle with the crema, and sprinkle with cheese. Broil for 8-10 minutes or until the top is lightly browned and cheese has melted.
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4If you want to prepare this in advance, hold after adding the crema. 30 minutes before you want to serve bake at 350 to heat & then add cheese and broil.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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