Recipe courtesy of Claudette Zepeda
Recipe courtesy of Claudette Zepeda
Episode:
Selena + Claudette
Arroz Poblano
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- Level: Intermediate
- Total: 45 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 254
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 7 g
- Cholesterol
- 13 mg
- Sodium
- 435 mg
- Level: Intermediate
- Total: 45 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 254
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 7 g
- Cholesterol
- 13 mg
- Sodium
- 435 mg
Ingredients
Directions
- Roast the poblanos over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Place the chiles in a bowl while still hot and cover in plastic wrap to steam for 5 minutes. After the chiles have softened, peel the charred skin off using a paper towel. Make a slit to butterfly each chile open to remove the seeds and stem. Cut the chiles into strips.
- In a large saucepan, melt the butter on medium heat and sauté the garlic and onions until the onions are translucent, about 5 minutes. Then add the rice and toast until golden brown, about 5 minutes.
- Add the stock and milk to the rice, season with salt and bring back up to a boil. Lower the heat to the lowest setting. Once the rice bubbles, cover the pan with a lid and cook for 15 minutes.
- Turn the heat off after 15 minutes and let the rice sit for 5 more minutes, keeping the lid on.
- Before serving, top with the poblano strips.
