Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Frijoles de Olla con Arroz Poblana
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 613
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 91
- Dietary Fiber
- 10
- Sugar
- 7
- Protein
- 22
- Cholesterol
- 14
- Sodium
- 439
Ingredients
1 pound beans (black, pink or pinto)
12 cups water
1 onion, halved
3 sprigs fresh epazote
2 tablespoons lard or vegetable oil
ARROZ POBLANA
2 cups rice
4 poblano chiles, roasted, peeled, and seeded
4 cups chicken stock
1/3 cup oil
1 medium onion, diced
2 cloves garlic, minced
2 cups fresh corn kernels
1 sprig fresh epazote, chopped fine
1 teaspoon sea salt
1/4 cup cream
Directions
- Clean the beans, removing all stones or chaff. Rinse them well. In a pot large enough to hold the beans plus water to cover, let them soak, overnight. Drain. Add the 12 cups of water or more to cover. Add the onion, epazote, and lard. Simmer, covered, until tender about 1 1/2 to 2 hours. Add water when necessary.
ARROZ POBLANA
- Rinse the rice, drain it, spread it on a baking sheet, and let stand in a warm place until dry.
- In a blender, place 2 of the chiles with 1/2 cup of the chicken stock, and blend until smooth. Slice the remaining 2 chiles into strips and set aside.
- In a heavy skillet, heat the oil, over a medium heat. Cook the onion and garlic 1 to 2 minutes. Add the rice and cook until it turns a light golden brown. Add the blended chiles, corn kernels, chicken stock, epazote, and chile strips, stirring constantly. Season with the salt. Cover, and let simmer over a low heat for about 30 minutes. Stir the cream into the rice and let stand for a few minutes, covered. Serve with hot corn or flour tortillas.
- Yield: 6 to 8 servings