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 POBLANO PEPPER STRIPS (RAJAS)
Provided by Marcela Valladolid
Categories side-dish
Time 45m
Yield 4 to 6 servings (or 2 cups)
Number Of Ingredients 8
Steps:
- Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes.
- Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside.
- Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Season the rajas with salt and pepper, to taste. Transfer to a serving dish and serve.
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
ZARELA'S FAMOUS CREAMY RICE CASSEROLE FROM AARON SANCHEZ
I love Aaron Sanchez. He is one of my favorite TV chefs. He runs a number of restaurants. The one he runs with his mother is called Zarela's, his mother's first name. He was on a show called, "The Best Thing I Ever Ate" with his mother. His choice was Zarela's creamy, cheesy rice dish. This is what Zarela wrote after the show. I am posting it here so I don't lose the recipe. "I was just on the Food Network show The Best Thing I Ever Ate with my son, chef and Food Network star, Aaron Sanchez and within minutes viewers were going to my web site www.zarela.com, signing up for updates and writing me to share the recipe. Thank you very much for your interest and I hope you enjoy our famous creamy rice casserole. This is a superior party dish that can be easily pre-assembled and reheated just prior to serving. This is why it is high on the list of all caterers in Northern Mexico, myself included. What makes it a favorite of all eaters is that it has layers of flavors - creamy and hot, crunchy corn kernels, and the cilantro adds a refreshing after-taste."
Provided by Felina
Categories White Rice
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bring water to a boil and add butter and salt. When the butter is melted add the rice and bring back to a boil. Lower the heat to very low and cover the rice with a tight-fitting lid and cook for 25 to 30 minutes, Take rice out of the saucepan and spread on a baking sheet to cool or allow to cool in the pan uncovered.
- Meanwhile, combine the sour cream with the 1/4 cup chopped onion and cilantro and add salt to taste.
- Heat the lard in a frying pan and add the 1/2 cup chopped onion and garlic.
- Dice the poblanos and add to pan when the onion is wilted.
- Saute for one minute.
- Let cool and combine with the rice.
- Drain the can of corn well and add to the cool rice and poblano mixture.
- Add the sour cream mixture and mix in the grated cheese.
- Bake for 30 minutes or until heated through in a 350 degree oven.
- If using a Pyrex dish, the oven temperature should be 325 degrees.
Nutrition Facts : Calories 900.2, Fat 42.2, SaturatedFat 23.4, Cholesterol 103.2, Sodium 1600.3, Carbohydrate 106.2, Fiber 5.3, Sugar 10.2, Protein 27
More about "creamy poblano rice with corn recipes"
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.
BAKED RICE WITH SOUR CREAM, POBLANO CHILES AND CORN
From tastingspoons.com
POBLANO PEPPER CREAM CORN | BUSH COOKING
From bushcooking.com
CREAMY POBLANO RICE RECIPE - UNCLE JERRY'S KITCHEN
From unclejerryskitchen.com
RICE WITH POBLANO PEPPERS AND CORN RECIPE - QUERICAVIDA.COM
From quericavida.com
Cuisine MexicanCategory Side DishServings 4Total Time 35 mins
- Put a pot on high heat with the olive oil. When the oil is hot, add the onions and cook, constantly moving, until they're very soft. Approximately 3 minutes.
- Add the rice and let fry in the oil for 5 minutes. Pour the water and add the pepper, mexicorn, garlic salt and consommé, stir well. When the water has boiled, lower the heat, cover the rice and let cook for approximately 20 minutes.
- I recommend checking on it after 18 minutes to make sure the water has not entirely evaporated, this way you'll avoid having the rice stick to the walls of the pot. Just be sure not to mix the rice with a spoon, as this will only weigh it down. If you need to see the bottom of the pot simply insert a spoon in the middle and move to the side.
- If you note that the water has evaporated, but the grains of rice have not fully cooked, add a quarter cup of water, cover and check again in 5 minutes.
RICE WITH POBLANOS AND CORN - PATI JINICH
From patijinich.com
4.4/5 (7)Servings 6Cuisine MexicanCategory Side Dish
TOP 44 POBLANO PEPPER AND CORN RECIPES - TIDAK.CHURCHREZ.ORG
From tidak.churchrez.org
POTATO CORN CHOWDER WITH EVAPORATED MILK RECIPES - YUMMLY
From yummly.com
CREAMY POBLANO RICE WITH CORN | RECIPE IN 2022 | POBLANO, RICE, …
From pinterest.com
WHAT TO SERVE WITH MEXICAN RICE – 39 BEST SIDE DISHES
From pantryandlarder.com
JASMINE RICE WITH CORN AND POBLANO PEPPERS RECIPE
From mahatmarice.com
ROASTED POBLANO CREAMED CORN - MAKEITGRATEFUL.COM
From makeitgrateful.com
CREAMY RICE CASSEROLE WITH POBLANO CHILES (ARROZ CON CREMA Y …
From zarela.com
CREAMY POBLANO RICE WITH CORN FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
CREAMY CHICKEN POBLANO RICE RECIPE FROM H-E-B
From heb.com
CREAMY RICE RECIPE WITH POBLANO STRIPS | MAHATMA® RICE
From mahatmarice.com
BEST SAUTéED SHRIMP, POBLANOS AND CORN WITH CREAMY RICE RECIPE ...
From womansday.com
CREAMY POBLANO RICE WITH CHICKEN | VERY BEST BAKING
From verybestbaking.com
CHIPOTLE BUTTER STEAK STRIPS RECIPE - HOME CHEF
From homechef.com
CORN AND POBLANO MEXICAN RICE : AUTHENTIC ROYAL®
From authenticroyal.com
BUTTERSCOTCH AND CHOCOLATE SCOTCH-A-ROOKIES RECIPE
From today.com
You'll also love