GREEN RICE PUEBLA STYLE

      Title: GREEN RICE PUEBLA STYLE
  Categories: Grains, Mexican
       Yield: 4 Servings
  
            -JUDI M. PHELPS
       3    Poblano peppers
   1 3/4 c  Reduced-sodium chicken broth
       2 tb Vegetable oil
     1/2 md Onion; minced
       2    Garlic cloves; minced
       1 c  Long-grain white rice
     1/2 c  Fresh or frozen corn kernels
     3/4 ts Salt
     1/8 ts Pepper
       1 tb Parsley; minced
       2 tb 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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