ARROZ CON CHILE POBLANO Y ELOTE
Yo crecí comiendo arroz casi todos los días, este versátil grano, al igual que los frijoles y la tortillas, forma parte de la dieta de la mayoría de los mexicanos. Lo comemos tanto que lo cocinamos de diferentes formas. Mi mamá generalmente nos lo daba blanco o a la mexicana hecho con caldillo de jitomate. En ocasiones especiales nos gusta darle variaciones, por ejemplo, para septiembre cuando celebramos la independencia nos gusta hacer arroz blanco, arroz rojo y arroz verde, tal como nuestra bandera de México. Y durante la Pascua no puede faltar un arroz rico para combinar con todos los otros platillos que nuestra familia sirve durante nuestra celebración. La receta de hoy tiene la base de un arroz blanco pero el sabor cambia al momento de agregar el chile poblano y los elotes. Es una combinación deliciosa.
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Pon una olla a fuego alto con el aceite de oliva. Cuando el aceite esté bien caliente agrega la cebolla y cocina, sin dejar de mover, hasta que se ponga suave, aprox 3 minutos.
- Agrega el arroz y deja freír en el aceite por 5 minutos. Vierte el agua y añade el chile poblano, maíz mexicorn, sal de ajo y consomé de pollo, revuelve todo muy bien. Cuando el agua suelte el hervor, baja la temperatura de la estufa, tapa el arroz y deja cocinar por aproximadamente 20 minutos.
- Te aconsejo que lo empieces a revisar como a los 18 minutos para cerciorarte que el agua no se haya evaporado completamente y así evitar que el arroz se pegue a la olla. Sólo ten cuidado de no revolverlo con la cuchara ya que esto sólo logrará apelmazarlo. Si necesitas ver el fondo de la olla, sólo cuidadosamente inserta una cucharada en el centro y mueve hacia a un lado.
- Si notas que el agua se ha evaporado pero los granos del arroz no se han cocido por completo, añade un cuarto de taza de agua, tapa y checa de nuevo en 5 minutos.
Nutrition Facts : ServingSize 1 porción
ARROZ CREMOSO CON ELOTE Y AJO
Disfruta una nueva versión de cremoso arroz con elote y queso.
Categories Side Dish
Time 32m
Yield 4
Number Of Ingredients 7
Steps:
- En una cacerola de 10 pulgadas, calienta un tercio de taza del caldo hasta que hierva. Cuece el ajo en el caldo durante 1 minuto y revuelve ocasionalmente.
- Añade el arroz y el elote. Cocina 1 minuto, revolviendo ocasionalmente.
- Añade el resto del caldo. Calienta hasta que hierva; baja la flama a fuego medio. Sigue cocinando, sin tapar, de 15 a 20 minutos, revolviendo ocasionalmente, hasta que el arroz esté blando y cremoso; retira del fuego. Añade los quesos y el perejil.
Nutrition Facts : Fat 1/2, TransFat 0 g
CREMOSO ARROZ POBLANO CON ELOTE
Los granos de elote (maíz) añaden una rica e inesperada sorpresa a la cremosa textura de este arroz poblano.
Provided by My Food and Family
Categories Casa
Time 20m
Yield 6 porciones de 3/4 taza cada una
Number Of Ingredients 8
Steps:
- Derrite la mantequilla en una sartén grande a fuego medio-alto mientras la revuelves de vez en cuando. Agrega las cebollas y el elote; cocina 5 min. Agrega los chiles; cocina 1 min.
- Incorpora el queso crema y la leche; cocina de 2 a 3 min. o hasta que se termine de calentar, revolviendo de vez en cuando.
- Retira la sartén del fuego. Incorpora el arroz; cúbrelo con el queso. Sirve de inmediato.
Nutrition Facts : Calories 270, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHILES RELLENOS DE ELOTE CON ARROZ BLANCO
Steps:
- Preheat the oven to 350 degrees.
- In a medium saucepan, over a medium heat, melt the butter. Cook the onion until translucent. Add garlic and cook for 30 seconds. Add the corn kernels and salt, then cover the pan and reduce the heat. Cook until the kernels are tender, about 2 to 3 minutes. Add the epazote. Set aside to cool.
- Slit the chiles down the sides and carefully remove the seeds, leaving the top and stalk intact.
- Stuff the chiles with the corn mixture. Put a slice of the cheese in the center of the filling.
- In a shallow ovenproof dish, place the chiles over the Arroz Blanco, gently pushing them into the rice. Pour the crema over them and bake until heated through, about 15 to 20 minutes. Sprinkle with the grated Manchego cheese and continue to bake just until the cheese is melted.
- Whisk the cream and the buttermilk together in a bowl. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator for as long as a week.
- Rinse the rice in cold water until water runs clear. Let the rice drain for a few minutes.
- In a medium size saucepan with a tight-fitting lid, heat the oil over a medium low heat. Add the onion and cook until translucent, stirring constantly. Add the garlic and cook for 2 minutes. Add the rice and cook just until the grains are coated with the oil. Add the water and cook, uncovered, over a medium heat until the liquid has been absorbed and small air holes appear on the top of the rice. Do not stir. Wrap the lid of the saucepan with a small terry cloth dish towel. Place the lid tightly over the saucepan so that none of the steam can escape. Set aside in a warm place for about 20 to 30 minutes, so that the rice can continue to cook and the grains expand.
- Stir the rice well before serving.
POBLANO RICE
Provided by Marcela Valladolid
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the poblano chiles and saute, about 8 minutes. Mix in the garlic and cook until fragrant, about 1 minute. Season with the salt and pepper. Add 1 cup broth and bring to a boil. Turn off the heat and let cool.
- Transfer the mixture to a blender and process until smooth, about 1 minute. Measure the liquid yield from the blender, adding more chicken broth if necessary to yield 2 total cups of poblano liquid. Adjust seasoning to taste.
- Meanwhile, clean the skillet, place over medium heat and add the remaining 1 tablespoon oil. Fry the rice until slightly golden. Pour the poblano puree into the skillet and bring to a simmer. Turn down the heat to medium-low and cover tightly. Cook for 30 minutes, turn off the heat and let rest for 10 minutes. Fluff with a fork before serving.
ARROZ BLANCO CON ELOTE Y CHILE POBLANO
Si quieres preparar arroz blanco, pero con un poco de sabor, sigue esta receta en la que el arroz se dora en mantequilla, y luego se le agrega cebolla, zanahoria y chile poblano.
Provided by GabrielPadilla
Categories Arroz
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Calienta la mantequilla junto con el aceite en una cecerola mediana a fuego medio-alto. Agrega el arroz, ajo y cebolla, elote y chile poblano.
- Mueve de vez en cuando para guisar los ingredientes de forma uniforme, hasta que el arroz tome un color amarillo.
- Agrega el agua y el consomé. Tapa la cacerola cocina durante 15 minutos a fuego lento.
RAJAS CON CREMA, ELOTE, Y QUESO (CREAMY POBLANO PEPPERS AND SWEET CORN)
Roasted poblano peppers and sweet corn kernels simmered in a sauce made with cream and Mexican cheese. A deliciously easy Mexican staple.
Provided by Ainé
Categories Corn Side Dishes
Time 1h33m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.
- Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
- Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
- Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain.
- Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes.
Nutrition Facts : Calories 346.8 calories, Carbohydrate 13 g, Cholesterol 71.3 mg, Fat 29.1 g, Fiber 3.8 g, Protein 9.2 g, SaturatedFat 14.4 g, Sodium 674 mg, Sugar 4.9 g
RAJAS CON CREMA, ELOTE, Y QUESO (CREAMY POBLANO PEPPERS AND SWEET CORN)
Roasted poblano peppers and sweet corn kernels simmered in a sauce made with cream and Mexican cheese. A deliciously easy Mexican staple.
Provided by Ainé
Categories Side Dish Vegetables Corn
Time 1h33m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.
- Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
- Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
- Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain.
- Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes.
Nutrition Facts : Calories 346.8 calories, Carbohydrate 13 g, Cholesterol 71.3 mg, Fat 29.1 g, Fiber 3.8 g, Protein 9.2 g, SaturatedFat 14.4 g, Sodium 674 mg, Sugar 4.9 g
RAJAS CON CREMA, ELOTE, Y QUESO (CREAMY POBLANO PEPPERS AND SWEET CORN)
Roasted poblano peppers and sweet corn kernels simmered in a sauce made with cream and Mexican cheese. A deliciously easy Mexican staple.
Provided by Ainé
Categories Corn Side Dishes
Time 1h33m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.
- Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
- Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
- Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain.
- Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes.
Nutrition Facts : Calories 346.8 calories, Carbohydrate 13 g, Cholesterol 71.3 mg, Fat 29.1 g, Fiber 3.8 g, Protein 9.2 g, SaturatedFat 14.4 g, Sodium 674 mg, Sugar 4.9 g
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