What’s new? Not too much here I am baby sitting this week! My nephews and nieces are spending several days here with us so I wrote this weeks posts and set them up to be published. I need to really pay attention to these kids. I am out of the baby phase so I have to concentrate!
There are so many variations of rice. I usually make my typical Mexican rice. but there are times when I want rice but cooked a bit differently. I served this arroz poblano with the tuna steaks and roasted poblano crema from Monday’s post. It was delicious.
- 1 poblano chile, roasted, peeled and chopped
- 1/2 cup onion, coarsely chopped
- 1 clove garlic, finely chopped
- 1 cup long-grain rice
- 1/4 or 1/2 cup canned corn kernels
- 2-1/2 cups water
- 1 teaspoon chicken bouillon
- 1/4 teaspoon salt
Heat 2 tablespoons of vegetable oil in medium saucepan or skillet over medium-high heat. Saute the onion and the garlic for 1 to 2 minutes. Add the rice and the Poblano chile; saute for 3 minutes. Stir in the corn kernels.