Roasted Poblano, Red Pepper, And Corn Rice
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Ingredients- 1 poblano, 1 red bell pepper, 1/2 cup frozen corn, 1/2 onion, 2 cups chicken stock, 1 cup rice, 1/2 teaspoon salt, & 2 tablespoons butter
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Equipment- pot w/ lid, large skillet, knife, cutting board, plastic wrap, baking sheet, bowl, tongs, spoon or spatula.
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Roast peppers by placing on a baking sheet. Put under a broiler in the oven on the 2nd from top rack. Broil on hi and turn to cook all sides.
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Heat 2 cups of chicken stock and add 1/2 a teaspoon of saffron. Let it steep for 20+ minutes.
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After the peppers have roasted and blackened on all sides, place in a bowl and cover with plastic wrap. Let it sit for 10 minutes or more.
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Time to make the rice! Cook 1 cup of long grain rice with two cups of chicken stock and saffron on med/low for 10 minutes. Let it rest for 5.
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Peal and dice 1/2 an onion
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Remove the blackened peel from the peppers by scraping with your knife and discard.
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Remove the stem and seeds. Cut into strips and dice into small pieces.
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Let’s put it together... sauté the 1/2 onion in 2 tablespoons of butter.
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Add 1/2 cup frozen corn and cooked peppers. Lightly season with salt.
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After the rice has rested for 5+ minutes, add it to the veggies and stir to combine.
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Serve with marinated grilled chicken.
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Alexis Leonhardt
I cook from scratch and organize bulk quantities from shopping at Costco.
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