Poblano Rice (Marcela Valladolid) |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
3 tablespoons vegetable oil, divided |
1/2 medium white onion, chopped |
2 poblano chiles, stemmed, seeded and chopped |
1 clove garlic, peeled and roughly chopped |
3/4 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1 cup chicken broth, plus more if needed |
1 cup long grain rice |
Directions:
1. Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the poblano chiles and saute, about 8 minutes. Mix in the garlic and cook until fragrant, about 1 minute. Season with the salt and pepper. Add 1 cup broth and bring to a boil. Turn off the heat and let cool.
2. Transfer the mixture to a blender and process until smooth, about 1 minute. Measure the liquid yield from the blender, adding more chicken broth if necessary to yield 2 total cups of poblano liquid. Adjust seasoning to taste.
3. Meanwhile, clean the skillet, place over medium heat and add the remaining 1 tablespoon oil. Fry the rice until slightly golden. Pour the poblano puree into the skillet and bring to a simmer. Turn down the heat to medium-low and cover tightly. Cook for 30 minutes, turn off the heat and let rest for 10 minutes. Fluff with a fork before serving.
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