Ingredients
2 cup rice
4 poblano chiles, roasted, peeled,, a, nd 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
Directions
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
Servings: 6 servings
Arroz Poblana Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
Written recipes as a concept can be traced back into history, certainly as far back into history as the ancient Egyptians, and possibly even further than that. Having said that, sadly, these old recipes were just very simple hieroglyphic recipes for meal preparation.
Much later, in Roman times a man called Apicius compiled a few documents detailing recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Aspicius tells us how the cooks of his times used a good variety of spices and herbs, including a few that will be familiar to modern chefs like thyme, fennel and parsley. Over the succeeding few hundred years, the wealthy families of the West competed to serve the most exotic banquets, and as a consequence, cooks and their recipe collections were at a premium. Even so, it wasn`t until the 19th century that fine cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. When we get to the twentieth century, recipe publications are highly popular mostly due to more people being able to read, people having more free time and having more money to spend. |
We hope you enjoy this Arroz Poblana recipe.
