Theme: Gourmet Rice Dishes
Dish: Poblano-Corn Rice
We are starting our 2nd week of Blogging marathon today and my theme for this week is 'Gourmet Rice Dishes'. Valli wanted us to prepare rice dishes that are special and different from regular rice dishes. So for the next three days, I'm going to post 3 rice dishes that are slightly different and can be made for for company as well.
Poblanos are mild chiles and are not very hot. They have a slightly smokey flavor and are great when roasted or broiled. If you cannot find them, replace with green pepper.
Basmati rice (or other long grain rice) - 1cup, soaked for 30 minutes
Onion - 1 medium, thinly sliced
Poblano - 1 medium, thinly sliced
Corn kernels - 1 cup
Salt - to taste
Bay leaf - 1
For the green sauce:
Poblano - 2 medium, deseeded and chopped
Cilantro - ½cup
Garlic - 2cloves
Method:
- Blend all the ingredients for the green sauce into a smooth paste adding little water.
- In a medium size sauce pan, heat 2tbsp oil, add the bay leaf and onions, cook on medium flame until lightly browned around the edges.
- Next add the poblanos and corn and cook till poblanos are tender and browning slightly. Add the green sauce and cook for 2~3 minutes.
- Drain the water from rice and add to the pot. Saute for 2~3 minutes.
- Add 1½cups of water and bring to a boil. Season with salt, mix well. Cover and cook for 15~20 minutes or until the rice is cooked through. Turn off the heat and set aside for 5 minutes before serving.