While watching a recent episode of “Mexican Made Easy”, Marcela Valladolid, made a rice dish that featured freshly roasted poblano chiles and corn. I was looking for a great side dish to go with some killer bourbon pork and a variation of her original dish sounded great. Sure, I could have gone the extra route and baked it with some great queso fresco, but I figured perhaps next time. For now, this is a tried and true recipe that takes rice to new heights.
- 1 poblano chile
- 2 tablespoons olive oil
- 1 small white onion, minced
- 1 cup basmati or other long-grain rice
- 2 cups chicken stock
- 2 ears fresh corn, kernels removed
- 1 tsp. kosher salt
- Freshly ground pepper
- Freshly chopped flat leaf Italian parsley for garnish
- Over a gas flame or underneath a broiler, roast the poblano chile. Cook until it is blackened on all sides and, when it is fully roasted, either put into a glass bowl covered with plastic wrap or in a plastic bag (my method of choice!).
- Let steam for 10 minutes and then peel, stem and seed the chile. After the chile is seeded and peeled, chop and put to the side.
- Over medium high heat, heat the oil in a heavy skillet.
- Add and sauté the onion until translucent for five minutes.
- Add the rice and cook for about ten minutes.
- Once the rice is no longer opaque, add the corn kernels and the chicken stock.
- Add salt and pepper and bring to a boil.
- Reduce the heat to medium low, cover and simmer until the rice is tender, about 15 minutes.
- Add the chopped poblano chile, garnish with some flat leaf Italian parsley and serve.
Recipe adapted from Marcela Valladolid
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