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 marilynburrows_...
Scottsdale, AZ
on January 31, 2012
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Great recipe, Guy. Like others, I couldn't find the poblano pepper or the cayote squash, so I left out the squash and used an Anaheim chili. I did grill the peppers, per instructions, as they impart a totally different flavor than sauteed peppers. I'm glad I did. The levels of flavor in this recipe are wonderful and just the right amount of spice. I made this as a side to chicken enchiladas and refried beans for a Southwest dinner party. It easily fed 8 people with everything else. I highly recommend it.
By eglarsen07
Twin Cities
on January 04, 2012
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I made this for the first time for my New Year's Eve party and it was a hit! I actually made 1.5 times the receipe to ensure I would have leftovers. Here are some changes I made:
- didn't grill peppers. Just chopped them up and sauted.
- used anaheim pepper instead of pobanlo because I couldn't fine one
- didn't use the squash (couldn't find, tomotaos, beans, onions, or cilantro (left out as people disliked
- used frozen corn
- added frozen peas
The rice had great flavor! Some thought it was just spicy enough; others thought it could have been more spicy. I will probably make this receipe at least 2 times per month. So yummy!!
By melissa0914
Charleston, SC
on December 31, 2011
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Tried this lastnight for dinner, it had excellent heat and flavor. I used a whole can of beans and next time will add another ear of corn for more sweetness. Will definitely make this again and again.
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