Ingredients Jump to Instructions ↓

  1. 1 Phelps

  2. 3 Poblano peppers

  3. 1 3/4 cups 414ml Reduced-sodium chicken broth

  4. 2 tablespoons 30ml Vegetable oil

  5. 1/2 tablespoon 7 1/2ml Onion - minced (medium)

  6. 2 Garlic cloves - minced

  7. 1 cup 160g / 5.6oz Long-grain white rice

  8. 1/2 cup 31g / 1.1oz Fresh or frozen corn kernels

  9. 3/4 teaspoon 3.8ml Salt

  10. 1/8 teaspoon 0.6ml Pepper

  11. 1 tablespoon 15ml Parsley - minced

  12. 2 tablespoons 30ml Cilantro - chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven broiler. Place peppers on a baking sheet and broil as close to heat as possible, turning until charred all over, about 10 minutes. Or roast peppers directly over a gas flame, turning, until charred, about 5 minutes. Place peppers in a paper bag and let steam 10 minutes. Peel off blackened skin and rinse under cold running water. Cut peppers open, discard stems and seeds. Chop peppers coarsely and place in a blender or food processor. Add 1/2 cup of chicken broth and puree until smooth.

  2. In a medium saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring, until softened but not brown, about 2 minutes. Add rice and cook, stirring, until coated with oil and opaque, 2 to 3 minutes. Add remaining chicken broth and pureed chiles. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, or until rice is tender and liquid is absorbed.


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