Poblano Rice
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
58
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Vegetable Oil (divided)1 medium
White Onion (chopped)3 tsp
Kosher Salt1 cup
Long Grain RiceDirections:
1
Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat
2
Add the onions and saute until translucent, about 3 minutes
3
Add the poblano chiles and saute, about 8 minutes
4
Mix in the garlic and cook until fragrant, about 1 minute
5
Season with the salt and pepper
6
Add 1 cup broth and bring to a boil
7
Turn off the heat and let cool
8
Transfer the mixture to a blender and process until smooth, about 1 minute
9
Measure the liquid yield from the blender, adding more chicken broth if necessary to yield 2 total cups of poblano liquid
10
Adjust seasoning to taste
11
Meanwhile, clean the skillet, place over medium heat and add the remaining 1 tablespoon oil
12
Fry the rice until slightly golden
13
Pour the poblano puree into the skillet and bring to a simmer
14
Turn down the heat to medium-low and cover tightly
15
Cook for 30 minutes, turn off the heat and let rest for 10 minutes
16
Fluff with a fork before serving