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Green Rice Puebla Stylemexican, grains 3 poblano peppers 1 3/4 cup reduced-sodium chicken broth 2 tablespoon vegetable oil 1/2 medium onion; minced 2 garlic cloves; minced 1 cup long-grain white rice 1/2 cup fresh or frozen corn kernels 3/4 teaspoon salt 1/8 teaspoon pepper 1 tablespoon parsley; minced 2 tablespoon cilantro; chopped 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. 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 chilies. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, or until rice is tender and liquid is absorbed. Add corn kernels, salt, pepper, and parsley. Stir gently to combine. Cover and let stand off heat 5 minutes. Stir in cilantro and serve. Source: 365 Easy Mexican Recipes. NOTE: If the large green poblano peppers are not available in your area, Anaheim peppers may be substituted. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com
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