CREAMY POBLANO RICE WITH CORN
Rice and corn come together in a cream sauce flavored with roasted poblanos.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings, 3/4 cup each
Number Of Ingredients 8
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.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 160 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 4 g, Protein 7 g
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.
CREAMY CORN AND POBLANO SOUP
This is another creamy corn dish that has no cream in it - in fact, it has no dairy at all. I simmer the corn cobs to make the stock. When the corn is sweet, so is the soup, and I love the contrast of the sweet, creamy potage against the spicy roasted peppers.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Take the corn off the cobs. You should have about 5 cups kernels. Set aside 1 cup of the kernels.
- Place the corn cobs in a large soup pot and add the water. Make sure they are covered or at least floating in the water; you can break them in half if they are very large. Bring to a boil, reduce the heat, partly cover and simmer 30 minutes. Season to taste with salt. Remove and discard the cobs. Line a strainer with cheesecloth and set it over a bowl. Strain the broth and measure out 5 cups. Freeze any leftover broth.
- Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds, and then add the 4 cups of corn kernels and salt to taste. Cook, stirring often, for 4 to 5 minutes, until the corn is just tender. Add the corn broth and bring to a simmer. Cover and simmer for 30 minutes.
- Meanwhile roast the chilies, either directly over a gas flame or under a broiler, turning often until they are uniformly charred. Transfer to a plastic bag and seal, or transfer to a bowl and cover tightly. Allow the peppers to cool, then remove the charred skin, rinse and past dry. Remove the seeds and veins (I recommend that you wear plastic gloves for this) and cut in thin strips or dice.
- Steam the kernels set aside for the garnish for 5 minutes, until tender. Set aside.
- Working in batches, purée the soup in a blender, taking care to remove the insert from the top and cover tightly with a kitchen towel to avoid splashes. Return to the heat, taste and adjust salt, and heat through.
- Ladle the soup into bowls. Combine the steamed corn kernels and diced chilies and place a spoonful in the middle of each bowl of soup. Garnish with a sprinkling of cilantro or chives if desired, and serve.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 956 milligrams, Sugar 4 grams
More about "creamy poblano rice with corn food"
CHEESY CORN + POBLANO RICE CASSEROLE - COLEY COOKS
From coleycooks.com
4.8/5 (4)Calories 379 per servingCategory Side
- Preheat the oven to 375 degrees. Char the poblanos over an open flame until blackened on all sides. You can do this over a gas stove top, on the grill, or under the broiler. Place the blackened peppers in a bowl, cover, and set aside to cool.
- Heat the oil in a medium saucepan over medium heat with half of the salt. Cook until the onions are translucent, about 5 minutes, then pour in the rice and stir until coated with oil. Pour in the chicken stock or water, then bring to a boil, cover, and reduce the heat to low and simmer until the rice is cooked through, about 10 minutes.
- While the rice cooks, remove the blackened skins from the poblanos and use a knife to scrape out the seeds. Avoid doing this under water, as it will wash off all the beautiful charred flavor. Finely chop the peppers.
- Once the rice has finished cooking, remove the lid and stir in the poblanos, the remaining salt, corn, Mexican crema or sour cream, 3/4 of the cheese and half of the scallions.
CREAMY POBLANO RICE WITH CORN - TAO OF SPICE
From taoofspice.com
4.3/5 (4)Total Time 35 minsCategory SidesCalories 313 per serving
- Cut off the stem end of the poblano. Slice poblano in half lengthwise and remove seeds and membranes.
- Lay poblanos skin side up on a small sheet pan. Broil for 7 minutes or until poblanos are slightly browned and blistered.
- Remove poblanos from oven and transfer to a zip-lock bag and seal or put in Tupperware or a glass container and cover.
CORN AND POBLANO MEXICAN RICE : AUTHENTIC ROYAL®
From authenticroyal.com
RICE WITH POBLANO PEPPERS AND CORN RECIPE
From quericavida.com
RICE WITH POBLANOS AND CORN - PATI JINICH
From patijinich.com
4.9/5 (7)Servings 6Cuisine MexicanCategory Side Dish
STUFFED POBLANO PEPPERS | RECIPELION.COM
From recipelion.com
CREAMY POBLANO RICE WITH CORN | RECIPE | MEXICAN FOOD RECIPES, …
From pinterest.com
SAUTéED SHRIMP, POBLANOS AND CORN WITH CREAMY RICE - WOMAN'S …
From womansday.com
MEXICAN CASSEROLE DINNER MENU - MY FOOD AND FAMILY
From myfoodandfamily.com
CHEESY POBLANO AND BEEF RICE BOWL WITH CORN - HOME CHEF
From homechef.com
13 POBLANO PEPPER RECIPES TO KICK UP YOUR WEEKNIGHT ROUTINE
From yahoo.com
JASMINE RICE WITH CORN AND POBLANO PEPPERS RECIPE - MAHATMA® …
From mahatmarice.com
TORTILLA CRUSTED CHICKEN WITH CREAMY POBLANO RICE
From aimeestock.com
ARROZ POBLANO (CORN AND POBLANO RICE) - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
BAKED RICE WITH SOUR CREAM, CHILES AND CORN
From recipelink.com
POBLANO RAJAS RECIPE WITH CORN | SAVEUR
From saveur.com
PATI JINICH - RICE WITH POBLANOS AND CORN - YOUTUBE
From youtube.com
CREAMY POBLANO CHICKEN - COOKING FOR KEEPS
From cookingforkeeps.com
TRY THIS SUPER TASTY LEMON ‘RICE’ PREPARED WITH FOXTAIL MILLET
From onmanorama.com
CREAMY POBLANO RICE WITH CORN - MY FOOD AND FAMILY
From beta.myfoodandfamily.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love