Difference between revisions of "Poblano Rice"
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* ground [[black pepper]] to taste | * ground [[black pepper]] to taste | ||
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# Purée roasted [[peppers]], [[onion]], [[spinach]], [[cilantro]], [[garlic]] and ½ cup broth in blender; set aside. | # Purée roasted [[peppers]], [[onion]], [[spinach]], [[cilantro]], [[garlic]] and ½ cup broth in blender; set aside. | ||
# Combine [[rice]] and [[oil]] in saucepan over medium heat. Cook [[rice]] until lightly browned. | # Combine [[rice]] and [[oil]] in saucepan over medium heat. Cook [[rice]] until lightly browned. | ||
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[[Category:Carrot Recipes]] | [[Category:Carrot Recipes]] | ||
| − | [[Category:Broth | + | [[Category:Broth Recipes]] |
[[Category:Corn Recipes]] | [[Category:Corn Recipes]] | ||
[[Category:Poblano pepper Recipes]] | [[Category:Poblano pepper Recipes]] | ||
Latest revision as of 16:19, 11 July 2012
Description
Serve with grilled chicken, seafood or steak. Makes 8 servings
Ingredients
- 3 medium-size poblano peppers, roasted, peeled and seeded
- ¼ cup chopped onion
- 2 cups spinach leaves
- ¼ cup cilantro
- 2 large cloves garlic
- 2½ cups chicken broth, divided
- 1 x 8¾-ounce can yellow corn, drained
- ½ cup chopped yellow squash
- ½ cup chopped red pepper
- ½ cup chopped carrots
- 1 cup uncooked rice
- 2 tablespoons vegetable oil
- ¼ teaspoon salt
- ground black pepper to taste
Procedures
- Purée roasted peppers, onion, spinach, cilantro, garlic and ½ cup broth in blender; set aside.
- Combine rice and oil in saucepan over medium heat. Cook rice until lightly browned.
- Add poblano purée to rice and cook about 5 minutes.
- Add corn, squash, red pepper and carrots, remaining 2 cups broth, salt and black pepper. Bring to a boil. Reduce heat and simmer 15 minutes.
- Remove from heat and let stand 10 to 15 minutes.
