Poblano Rice Food

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 GREEN RICE

Steps:

• Seed the poblano peppers, then rough chop them along with the onion. (Size is not super important, as we are going to purée them.) In a medium pot, add the vegetable oil and heat over medium-high heat. Add the peppers, onion and garlic and cook until the onions start to turn clear and all the veggies have some light caramelization. Transfer the mixture to a high-powered blender, such as a Vitamix, and pulse until the mixture is puréed thoroughly, about 2 minutes.
• In a medium pot, combine the vegetable stock, rice and pepper mixture. Stir well and bring to a boil. Drop down to a simmer, then cover and allow to cook until the rice is fluffy and the majority of the liquid has been absorbed, 18 to 20 minutes.
• Fold in the cilantro right before serving.

POBLANO RICE

Steps:

• Heat butter in a skillet over medium-high heat. Saute peppers in butter until slightly soft, about 5 minutes. Add onion powder and garlic powder. Pour in chicken broth and bring to a boil. Add rice and reduce heat to low. Cover and cook until rice is tender and fluffy, about 12 minutes.

GREEN POBLANO RICE (ARROZ VERDE AL POBLANO)

Steps:

• The flavoring: In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree. Press through a medium-mesh strainer into a bowl and stir in the salt.
• The rice: Wipe the pan clean, add the oil and heat over medium. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.
• Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it's ready to serve.
• Advance preparation: The rice can be made several days ahead; turn out the fluffed rice onto a baking sheet to cool, transfer to a storage container, then cover and refrigerate. Reheat the rice in a steamer basket set over boiling water.
• Variations and improvisations: An obvious variation is to use 3 or 4 long green (Anaheim) chiles, or to mix poblanos and long greens with hotter chiles like jalapeño, manzano or habanero. Grilled corn cut from 1 cob or 1 large grilled zucchini (cubed) are tasty vegetable add-ins. About 1 cup coarsely shredded roast (or barbecued) pork or smoked salmon, mixed in toward the end of cooking, will make green rice a full meal.

GREEN POBLANO RICE

Steps:

• Place chopped peppers and broth into a saucepan and bring to a boil.
• Reduce heat and simmer 10-12 minutes, or until peppers are tender.
• Allow mixture to cool (if you blend it hot, it will fly out of the blender and burn you), then puree in a blender (broth and all) along with cilantro and salt.
• Place onion and rice into a saucepan with the oil, and cook, stirring, until rice is opaque and onions are tender.
• Add garlic and cook briefly, until it becomes fragrant.
• Stir in broth mixture from the blender.
• Bring to a boil, then cover, reduce heat, and cook for 15-20 minutes or until rice is tender and liquid has been absorbed.
• Allow to sit with the pan lid on away from heat for 12-15 minutes, then fluff with a fork and serve.

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.

STIR-FRIED BROWN RICE WITH POBLANO CHILES AND EDAMAME

Steps:

• Roast the poblano chiles over an open flame or under a broiler, turning often until uniformly charred. Place in a bowl, cover tightly and allow to cool. Remove the charred skins, rinse briefly if necessary and pat dry. Cut in half, remove seeds and membranes, and cut into 2-inch strips. Set aside near your wok. It's best to wear plastic gloves when handling the chiles.
• Beat two of the eggs in a bowl, and season to taste with salt. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates from the surface in a second or two. Add 2 teaspoons of the oil to the sides of the pan and tilt the pan to distrbute. Making sure that the bottom of the wok is covered with oil, carefully pour in the eggs. Cook for about 30 seconds or until the eggs set, tilting the pan so that the eggs spread out into a thin pancake. Once the pancake is set and beginning to color, flip it over with a metal spatula and allow to cook for five seconds. Remove to a cutting board, and roll up the pancake. Cut into thin strips, and set aside. Repeat with the other 2 eggs.
• Add the remaining oil to the wok, and then the ginger, garlic and scallions. Stir-fry 10 seconds. Add the rice, roasted poblano strips and edamame. Stir-fry for two minutes, scooping up and breaking up the rice, then pressing it into the pan and scooping it up again. Add the egg strips, cilantro, soy sauce, salt to taste and pepper. Stir-fry another 30 seconds to combine. Remove from the heat and serve.

ROASTED POBLANO CHEESY RICE

Steps:

• Roast the poblano peppers. Like the author of this recipe, I hold them over the flame on the stove using tongs (or just a fork!) and keep turning them until they're blackened. I put them into a paper bag and fold it over and wait for them to cool. Then I peel the skin off which is usually not too difficult if they're fully cooled.
• Dice the poblanos.
• Preheat oven to 350. In the meantime, melt butter in a large pan. When hot, saute onions until caramelized. Add poblanos and saute 2 minutes more, until peppers and onions are well mixed.
• In a large bowl, mix the cooked rice with the onion/poblano mix. Add cottage cheese, sour cream, and 1 1/2 c shredded cheese.
• Put seasoned rice in a buttered, oven safe casserole dish. Top with remaining 1/2 c shredded cheese. Bake until rice is warmed through and the cheese on top has melted and turned light brown.