Poblano Rice With Vegetables

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 poblano chiles or 2 anaheim chilies
• 1 1/2 cups frozen yellow whole kernel corn
• 1/3 cup milk
• 2 teaspoons vegetable oil
• 1 cup long-grain rice, not instant
• 1 cup diced onion
• 1 garlic clove, minced
• 2 cups chicken broth (use vegetable broth to make a vegetarian version)
• 1 cup diced zucchini
• 1/2 cup finely chopped carrot
• 1 bay leaf

Recipe

• 1 prepare the peppers (this can be done in advance):.
• 2 preheat oven to 425º f.
• 3 halve peppers lengthwise,remove stems, seeds and membranes.place peppers, cut side down on a foil-lined baking sheet.
• 4 bake for about 20 minutes or until skins are blistered and dark.
• 5 remove from baking sheet.immediately cover tightly with foil and let stand 30 minutes to steam. with a knife, remove skin from peppers, pulling off in strips. discard skin and finely chop roasted peppers.
• 6 meanwhile, rinse the corn in cool water to partially thaw. drain well. place corn and milk in a blender container or food processor bowl. cover and blend or process until nearly smooth.set aside.
• 7 in a large skillet, cook and stir rice, onion and garlic in hot oil over medium-high heat for 2 to 3 minutes or until rice is lightly browned and onion is wilted.
• 8 carefully stir in chopped roasted peppers, corn puree, chicken broth, zucchini, carrot and bay leaf.
• 9 bring to a boil then reduce heat, cover and simmer covered about 20 minutes or until rice is tender and liquid is absorbed.
• 10 remove bay leaf and serve.