Ingredients
- 1 red bell pepper
- 1 poblano pepper
- 1 jalapeno pepper
- 1 serrano pepper
- 1 ear corn, shucked
- 1 tablespoon canola oil
- 1 yellow onion, diced, about 1 cup
- 1/2 yellow bell pepper, seeded, ribs removed and diced
- 1 chayote squash, peeled, seed removed and diced
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon cayenne pepper
- 6 cloves garlic, minced
- 2 cups basmati rice
- 5 cups chicken stock
- 1/4 cup roughly chopped Spanish olives
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup diced tomatoes
- 1/3 cup freshly chopped cilantro leaves
Directions
Heat the grill or broiler to high.
Arrange the red bell, poblano, jalapeno, serrano and corn on the grill or under the broiler. Char, turning frequently, until the peppers have blistered and corn is starting to brown slightly. The smaller peppers will finish first, as they do, transfer to a small paper bag and close. Let the peppers sweat and cool, then remove the seeds and skin and dice. Cut the corn kernels from cob. Add the peppers and corn to a small bowl and stir to combine. Set aside.
In a large Dutch oven, heat the oil over medium-high heat. Add the onion, yellow bell pepper and chayote. Saute until just starting to caramelize. Season with salt, pepper and cayenne. Stir in the garlic and rice and saute for 3 to 4 minutes. Add the chicken stock, cover and cook for 10 minutes. Stir in prepared peppers and corn, the olives, black beans and tomatoes. Cook until the rice is tender, about 6 to 8 minutes.
Turn off the heat, add the cilantro and adjust seasonings, if necessary. Transfer to a serving bowl and serve immediately.
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By markashey_9493394
Katy, TX
on May 12, 2013
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very good. I would add another ear of corn to the grill and probably another poblano pepper. The heat was just right; might even cut back on the cayenne - the heat almost masks the good flavors. took appox. 2 hours from prep to finish.
By spicegirl1962
on February 04, 2013
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This rice is so delicious- and easy to make. (Can easliy be made vegan too with a veg broth. Try heating leftovers for lunch with some shredded jack or cheddar and a dollup of sour cream. Per comment below- I didnt' add the squash or char the peppers either. Just sauted.
By eyesee
Michigan
on January 06, 2013
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I made this for a dinner party last night and it was a hit! I didn't follow the exact recipe, as I could not find the Chayote squash, so I omitted it; I didn't char the peppers, I simply diced and sauteed briefly; I omitted the serrano chili since for me they are too hot, I used 2 jalapenos instead; and I only used 4 cups of stock, not 5 due to prior reviews saying 5 was too much.
Even with those modifications the rice was super delicious. And best of all, I made it the night before and simply reheated in a non-stock pan for dinner the next day. No problem! The rice was nice and moist and didn't dry out at all. A real timesaver.
Read all 29 reviews