Poblano Rice With Vegetables |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Mild, flavorful poblano peppers mingle with zucchini and carrots to add dinner party appeal to this smooth side dish. Ingredients:
2 poblano chiles or 2 anaheim chilies |
1 1/2 cups frozen yellow whole kernel corn |
1/3 cup milk |
2 teaspoons vegetable oil |
1 cup long-grain rice, not instant |
1 cup diced onion |
1 garlic clove, minced |
2 cups chicken broth (use vegetable broth to make a vegetarian version) |
1 cup diced zucchini |
1/2 cup finely chopped carrot |
1 bay leaf |
Directions:
1. Prepare the peppers (this can be done in advance):.
2. Preheat oven to 425ยบ F.
3. Halve peppers lengthwise,remove stems, seeds and membranes.Place peppers, cut side down on a foil-lined baking sheet.
4. Bake for about 20 minutes or until skins are blistered and dark.
5. Remove from baking sheet.Immediately cover tightly with foil and let stand 30 minutes to steam. With a knife, remove skin from peppers, pulling off in strips. Discard skin and finely chop roasted peppers.
6. Meanwhile, rinse the corn in cool water to partially thaw. Drain well. Place corn and milk in a blender container or food processor bowl. Cover and blend or process until nearly smooth.Set aside.
7. In a large skillet, cook and stir rice, onion and garlic in hot oil over medium-high heat for 2 to 3 minutes or until rice is lightly browned and onion is wilted.
8. Carefully stir in chopped roasted peppers, corn puree, chicken broth, zucchini, carrot and bay leaf.
9. Bring to a boil then reduce heat, cover and simmer covered about 20 minutes or until rice is tender and liquid is absorbed.
10. Remove bay leaf and serve.
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