Serving
(click to enlarge)

Puebla Green Rice
Mexico - Puebla
   
Makes:
Effort:
Sched:
DoAhead:  
3-1/2 cups  
**
55 min  
Yes
This is one of the rice preparations typical of Puebla, where corn kernels are often mixed in with the rice. Aside from the nice colors, it has very good flavor and is not hard to make. It can easily be reheated in the oven.



1
------
6
1-1/2
1
1/4
------
1
ar
1/2
1
c
---
oz
oz
cl
t
---
T

c
t
Rice (1)
-- Sauce
Poblanos (2)
Onion
Garlic
Pepper
---------
Olive Oil
Water
Corn Kernels (3)  
Salt
Prep   -   (20 min)
  1. Rinse RICE well and drain thoroughly.
  2. Blast POBLANOS black with your propane torch and brush off the skins under running water. Remove stems and seeds and chop coarse.
  3. Chop ONION coarse.
  4. Crush GARLIC.
  5. Place all Sauce items in a food processor and process as fine as it will go. For a single recipe I use my mini-prep processor.
Run   -   (35 min)
  1. Place Sauce in a 2-cup measure and add water until you have exactly 2 cups. Then add 3 to 4 Tablespoons of water, depending on your rice.
  2. In a coverable sauté pan (a 2 quart is ample) heat Oil and fry Rice stirring almost constantly over moderate heat until the rice takes on a light golden color - 8 to 10 minutes. Caution: it should be very even and no darker than light golden.
  3. Stir in Sauce, Corn and Salt. Bring to a boil, then cover tightly and leave over very low heat for about 15 minutes. The rice is done when all the water has been absorbed.
  4. Turn off heat and let the rice rest for 10 minutes. Serve hot.
NOTES:
  1. Rice:   Mexicans prefer a long to medium-long grained rice that is not sticky. Thai Jasmine works fine.
  2. Poblanos:   These are wide, heart shaped and very dark green chilis of low heat - in fact, the chili heat is barely noticeable in this dish. If you can't get poblanos, Anaheims can be used, but will be rather different in taste. For details see our Chilis Page.
  3. Corn:   This is most conveniently canned whole kernel, but can be frozen or cut fresh from the cob.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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