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
Gather Your Ingredients
Freshly Roasted Poblano and Jersey Corn
Mixing It All Together
Roasted Poblano Rice
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