Poblano Corn Rice

Servings: 4 | Serving size: about 1 1/4 cups

Cooking time: 60 minutes

This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator. Reheat gently.

Ingredients

• 2 1/4 cups water
• 1/2 cup long grain brown rice
• 1 medium poblano
• 4 tsp. olive oil
• 4 cloves garlic (sliced)
• 1 medium onion (thinly sliced)
• 1/4 tsp salt
• 1/4 cup cilantro
• 2 ears corn (cut kernels from the cob)
• 1 tsp. dried oregano

Place a large skillet on the bottom rack of the oven and preheat to 325°F.

In a medium sauce pan, heat the water.

When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 35-45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.

Place the poblano on a piece of aluminum foil on the top rack of the oven.

Roast for about 30 to 40 minutes until soft and charred.

Remove from the oven and place in a paper bag for 5 minutes to cool.

Remove the outer peel, stem, and seeds. Place in a blender.

While the rice and poblano are cooking, add 2 teaspoons of the olive oil to the skillet in the oven.

Add the garlic and onions.

Roast for about 30 minutes until caramelized. Stir occasionally.

Add the onions and garlic to the blender jar with the poblano, salt, and cilantro, and puree until smooth.

Return the pan to the oven with the remaining 2 teaspoons of olive oil.

Add the corn and roast for 15 to 20 minutes.

When the corn and rice are done, fold them together with the poblano and onion mixture.

Serve.