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Poblano Rice with Vegetables

September 18th, 2006 | 3 Comments »

Poblano Rice with Vegetables

2 fresh poblano peppers
1 c. frozen corn
1 c. milk
2 c. long grain rice
2 t. cooking oil
2 c. chicken broth
1 large onion, chopped
1 medium zucchini, chopped
1/2 c. finely chopped carrot (or equiv. of shredded)
2 garlic clove, minced

Salt and pepper to taste
1 Bay leaf

Halve seed and core the poblano peppers, rub with oil and broil until skins are blistered. Place peppers in bowl and cover to steam. When cooled completely, remove skins and chop.

Rinse corn under cool water to thaw slightly, and then place corn and milk in blender and process until smooth, set aside. In a large skillet with a tight lid, sauté onion in oil over medium-high heat for 5 minutes, add garlic and sauté until fragrant, about 30 seconds. Add zucchini, carrot and peppers, sauté another 5 minutes, stirring regularly. Remove vegetables to bowl. Add rice to pan and cook, stirring occasionally until lightly browned and fragrant, about 5-7 minutes. Add in vegetables and stir to combine. Slowly pour in corn/milk mix, and chicken broth. Bring to a boil, reduce and simmer, covered until liquid is absorbed, about 20 minutes. Stir to fluff. Remove bay leaf before serving.

The original of this recipe came from AllRecipes.com but has undergone the Extreme Recipe Makeover edition in my kitchen, as most recipes do when they get in my eager little hands. There are a few critical steps to this recipe that really add to the final taste that shouldn’t be skipped, namely the pepper roasting and the corn and milk mixture. It may add a bit of extra time, but the final result is worth it. You can alter the amount of rice to suit your needs, but make sure as a rule that you double the liquid, using the corn/milk mix as part of that. The added veggies can be suited to your tastes as well. These are from the original recipe, I have subbed shredded carrot for the diced with good results.

3 Responses to “Poblano Rice with Vegetables”

  1. Carolyn T says:

    Oh, this sounds great, Kate. Thanks much for sending me the link for this. It’s got all the same ingredients as my calabacitas, but with the addition of rice and garlic.
    Carolyn T

  2. Dawna says:

    Ah, now I have something to make when I spy good poblanos at South China Seas market. I’ve been looking for a recipe like this! I applaud your take-charge approach with online recipes – my very favourite way to play with my food.

  3. Jeff says:

    I like that…”Extreme recipe makeover”