Ingredients Jump to Instructions ↓

  1. 2 cups 320g / 11oz Rice

  2. 4 Poblano chiles - roasted, peeled, and seeded

  3. 4 cups 948ml Chicken stock

  4. 1/3 cup 78ml Oil

  5. 1 cup 62g / 2 1/5oz Onion - diced (medium)

  6. 2 Garlic cloves - minced

  7. 2 cups 125g / 4.4oz Fresh corn kernels

  8. 1 section Fresh epazote - chopped fine

  9. 1 teaspoon 5ml Sea salt

  10. 1/4 cup 59ml Cream

Instructions Jump to Ingredients ↑

  1. Rinse the rice, drain it, spread it on a baking sheet, and let stand in a warm place until dry. In a blender, place 2 of the chiles with 1/2 cup of the chicken stock, and blend until smooth. Slice the remaining 2 chiles into strips and set aside.

  2. In a heavy skillet, heat the oil, over a medium heat. Cook the onion and garlic 1 to 2 minutes. Add the rice and cook until it turns a light golden-brown. Add the blended chiles, corn kernels, chicken stock, epazote, and chile strips, stirring constantly.

  3. Season with the salt. Cover, and let simmer over a low heat for about 30 minutes. Stir the cream into the rice and let stand for a few minutes, covered. Serve with hot corn or flour tortillas.


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