ROASTED POBLANO RICE
1 small poblano chile
1 cup salted water
1/2 cup long grain white rice
2 tablespoons chopped cilantro
2 ounces crumbled queso fresco
Roast the poblano chile in a hot broiler, turning until blackened in spots on all sides, about 8 minutes. Place in paper bag. Seal and let stand 15 minutes. Remove chile and stem, seed, peel and chop.
Bring salted water to boil in saucepan. Add rice. Stir once, cover and simmer until rice is cooked and water is evaporated, about 12 minutes.
Add chopped poblano, cilantro and cheese. Fluff with fork to mix and serve.
Note from source:
This recipe is a great alternative to traditional Mexican or Spanish rice. It's bright flavors are particularly good in summer. Try it with chicken or your favorite grilled fish dressed in a spicy vinaigrette. The recipe can be doubled or tripled.
Servings: 2
1 small poblano chile
1 cup salted water
1/2 cup long grain white rice
2 tablespoons chopped cilantro
2 ounces crumbled queso fresco
Roast the poblano chile in a hot broiler, turning until blackened in spots on all sides, about 8 minutes. Place in paper bag. Seal and let stand 15 minutes. Remove chile and stem, seed, peel and chop.
Bring salted water to boil in saucepan. Add rice. Stir once, cover and simmer until rice is cooked and water is evaporated, about 12 minutes.
Add chopped poblano, cilantro and cheese. Fluff with fork to mix and serve.
Note from source:
This recipe is a great alternative to traditional Mexican or Spanish rice. It's bright flavors are particularly good in summer. Try it with chicken or your favorite grilled fish dressed in a spicy vinaigrette. The recipe can be doubled or tripled.
Servings: 2
MsgID: 3139764
Shared by: Gladys/PR
In reply to: Recipe: Side Dishes for Summer Meals (26)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Side Dishes for Summer Meals (26)
Board: Daily Recipe Swap at Recipelink.com
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