Recipe - Arroz Poblana

2 cup Rice
4 Poblano chiles, roasted,
peeled,, and seeded
4 cup Chicken stock
1/3 cup Oil
1 md Onion,, minced
2 Cloves garlic,, minced
2 cup Fresh corn kernels
1 Sprig fresh epazote,,
chopped fine
1 teaspoon Sea salt
One fourth cup Cream

Rinse the rice, drain it, spread it on a baking sheet, and let stand in a
warm place until dry.

In a blender, place 2 of the chiles with One half cup of the chicken stock, and
blend until smooth. Slice the remaining 2 chiles into strips and set aside.

In a heavy skillet, heat the oil, over a medium heat. Cook the onion and
garlic 1 to 2 minutes. Add the rice and cook until it turns a light golden
brown. Add the blended chiles, corn kernels, chicken stock, epazote, and
chile strips, stirring constantly. Season with the salt. Cover, and let~
simmer over a low heat for about 30 minutes. Stir the cream into the rice
and let stand for a few minutes, covered. Serve with hot corn or flour
tortillas.

Yield: 6 to 8 servings
Posted to MCRecipe Digest V1 #331

Recipe by: TOO HOT TAMALES SHOW #TH6280

From: Meg Antczak meginny@frontiernet.net

Date: Fri, 6 Dec 1996 08:08:48 0500