Don’t let the color fool you. This is a delicious and different rice that has a little bit of a kick to it and is a recipe more popular in Mexico. The closest I have come across to this in the United States is cilantro rice. The Mexicans will drizzle Mexican crema over the rice when served. You can also add a dollop of sour cream or plain yogurt (popular in Indian cuisine with their spicy rices). Try this as an accompaniment to your next Mexican meal. I made some minor adaptations to the recipe without changing its authenticity.
INGREDIENTS:
- 1 Cup of long grain rice
- 2 Tbsp of butter
- 1 Quarter of a small to medium onion, roughly chopped
- 3 Garlic cloves
- 1 Poblano Chile, roughly chopped
- 1 Cup of frozen white corn
- 2 Cups chicken broth
- 2 Tsp salt
- 1 Tsp pepper
INSTRUCTIONS:
- Place the onion, garlic, poblano pepper, salt and pepper in a blender and purify. Set aside.
- Place the chicken stock in a pot and place over medium heat on stove. Do not let it come to a full boil as you don’t want any of the liquid to evaporate.
- In a medium pot that has a lid, melt the butter and add the rice. (I was surprised that they used butter and not vegetable oil or lard.)
- Stir constantly until most of the rice is opaque, but not browned.
- Add the pureed vegetables to the rice and stir fry for about a minute.
- Add the stock. It should automatically come to a rapid boil. If not, bring it to a rapid boil.
- Add the corn, stir, cover and simmer for 20 to 25 minutes.
- Turn off heat and let rest for 5 minutes before uncovering.
- Uncover and fluff and stir with a fork.