poblano rice
(1 RATING)
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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Ingredients
- 2 tablespoons canola oil
- 1/4 cup white onion, finely chopped
- 1 1/2 cups long grain white rice
- 3 cups chicken broth
- 4 - kernels from 4 ears fresh corn (1 bag frozen in winter)
- 2 - poblano chilies, charred, stemmed, seeded and chopped
- 1/2 cup mexican crema
- 6 ounces monterey jack cheese, grated
- - salt, to taste.
How To Make poblano rice
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Step 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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Step 2Preheat broiler.
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Rice Sides
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