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Sunday, September 13, 2009

Charred Chile Relleno with Green Rice

Ok, so the picture is only of the mess I make when I make the rice.
But i'ts SOOO good and SOOO worth it
I got this recipe from Rachel Ray 30 minutes meals show. I don't know about you, by I guess I tell time differently than Rachel does, plus I don't get commercial breaks. Nothing I cook of hers ever takes only 30 minutes... but this one is worth the maybe hour that it did take. Oh, and here's a photo of the meal prepared by Rachel so that my mess doesn't scare you away...


4 c chicken or vegetable stock, divided

1 bay leaf

2 c white rice

½ c fresh cilantro leaves

½ lb spinach leaves, deveined and coarsely chopped

4 scallions, coarsely chopped

2 limes, zested, juiced

1 c shredded Chihuahua cheese, Asadero or Monterey Jack

Chile Relleno:

4 large poblano peppers

6 ears corn on the cob or 3 c frozen corn kernels

3T corn, peanut or vegetable oil, divided

1 red onion, chopped

1 jalapeno, seeded and chopped

4 cloves garlic, chopped

1 (15 oz) can fire roasted diced tomatoes, drained well

1 ½T ground cumin, ½ palm full

½ t dried oregano, eyeball it in your palm

Salt and freshly ground black pepper

Preheat broiler or grill pan to high.

Heat about 3 ½ c stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender.

Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.

While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2T light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.

Place the cilantro, spinach, scallions, lime zest, half a c of stock and a T of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time.

Sprinkle the lime juice over the corn mixture.

Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with ¼ c cheese and place back under broiler to melt and char the cheese.

Serve peppers on beds of green rice.

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