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
We can read the history of meal recipes back into history, in fact as far into history as the Egyptians, and maybe further still. Having said that, generally, these early records were just very basic pictorial recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to academics are some tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Later on, in Roman times around 25BC a man called Apicius compiled a few documents showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvre, main course and afters, something we still use today. Aspicius tells us how the cooks of Roman times used a good variety of spices and herbs, including many that are still in use today for example basil, fennel and dill. For the next few years, the wealthy families of the West strove to serve up the best banquets, and because of this the best cooks and their recipe collections were at a premium. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, testing, and recording the recipes of their peers. By the advent of the twentieth century, cooking books were greatly in demand due to higher levels of literacy, people having more leisure time and having more disposable income. The introduction of the TV brought us TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Arroz Poblana recipe.
