Rice With Poblano Peppers And Corn Recipes

CREAMY POBLANO RICE WITH CORN

Steps:

• Melt butter in large skillet on medium-low heat, stirring occasionally. Add onions and corn; cook 5 min. Add chiles; cook 1 min.
• Stir in cream cheese and milk; cook 2 to 3 min. or until heated through, stirring occasionally.
• Remove from heat. Stir in rice; top with cheese. Serve immediately.

RICE WITH POBLANO PEPPERS AND CORN

Steps:

• Put a pot on high heat with the olive oil. When the oil is hot, add the onions and cook, constantly moving, until they're very soft. Approximately 3 minutes.
• Add the rice and let fry in the oil for 5 minutes. Pour the water and add the pepper, mexicorn, garlic salt and consommé, stir well. When the water has boiled, lower the heat, cover the rice and let cook for approximately 20 minutes.
• I recommend checking on it after 18 minutes to make sure the water has not entirely evaporated, this way you'll avoid having the rice stick to the walls of the pot. Just be sure not to mix the rice with a spoon, as this will only weigh it down. If you need to see the bottom of the pot simply insert a spoon in the middle and move to the side.
• If you note that the water has evaporated, but the grains of rice have not fully cooked, add a quarter cup of water, cover and check again in 5 minutes.

POBLANO RICE

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.

POBLANO PEPPER-CILANTRO RICE

Steps:

• In a medium saucepan, heat 1 1/2 teaspoons of the oil over medium-high heat. Add the onions and chiles and cook, stirring, for 3 minutes. Add the garlic, cumin, salt, cilantro and parsley, and cook, stirring, for 30 seconds. Remove from the heat and transfer to a blender with 1/2 cup of the stock. Process on high speed until smooth.
• Heat the remaining tablespoon of oil in the pan over medium heat. Add the rice and cook, stirring, until translucent, 1 to 2 minutes. Add the puree and cook, stirring, to evaporate most of the liquid, about 2 minutes.
• Add the remaining stock, stir and cover, and lower the heat to medium-low. Simmer without stirring, until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Remove from the heat and let sit without stirring for 10 to 15 minutes. Fluff with a fork and serve, garnished with additional cilantro.

RICE WITH PEPPERS AND CORN

Steps:

• Heat butter in a saucepan and add onion, sweet pepper and saffron.
• Add rice, salt, pepper and broth and bring to boil. Cover and cook 15 minutes.
• Meanwhile, cut and scrape kernels from ear of corn. There should be about 3/4 cup. Stir corn into the rice mixture and cover. Cook about 2 minutes longer and serve

SPICY SMOKY RICE AND CORN STUFFED POBLANO PEPPERS

Steps:

• Filling -- Mix the rice, chilies, corn, sour cream, 1 cup of the cheese, chili powder, cumin, salt and pepper in a bowl and stir well until it is all combined. The inside of the peppers are also seasoned, so go lightly with the salt and pepper.
• Peppers -- Slice the pepper on top leaving the stem on and open it up so you can remove the seeds and the inside ribs. Be careful not to break it apart. Lay the peppers on a baking sheet lined with either foil or parchment for easy clean up. Season the inside of the pepper with a little salt and pepper and rub or brush the outside skin with olive oil.
• Stuff the peppers with the rice mixture and top with the remaining cheese.
• Baking -- Preheat the oven to 400 degrees using the middle shelf. NOTE: These can also be done on indirect heat on the grill. I like to put a small sheet of foil down on the grill so the outside of the pepper doesn't burn. You can always take them off the foil at the end of grilling to get some grill marks on the pepper if you want. Oven or grill, they should take around 20-30 minutes until tender, but not falling apart and the cheese is melted. TIP: I have found that letting the filling come to room temp works better than chilled.
• Serve -- This can be served so many ways. For lunch, or as a side dish as they pretty much compliment any main dish. Or serve them as a main dish for a lighter dinner with a bowl of black bean soup and a salad. ENJOY!