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  Arroz Poblana
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 189
Ingredients:
2 cup Rice
4 Poblano chiles, roasted, peeled,, and seeded
4 cup Chicken stock
1/3 cup Oil
1 medium Onion,, diced
2 Cloves garlic,, minced
2 cup Fresh corn kernels
1 Sprig fresh epazote,, chopped fine
1 tsp Sea salt
1/4 cup Cream
Instructions:
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 1/2 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 MC-Recipe Digest V1 #

Recipe by: TOO HOT TAMALES SHOW #TH6280

From: Meg Antczak

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