Here we have a tasty recipe from the state of Puebla – and when Puebla is mentioned in the Mexican food, you have to get ready because it is a fact that you will taste a delight. Puebla is very famous for its exquisite culinary art.
The Puebla style rice is a white rice that changes of color to a beautiful green color, with the help of a salsa made of Poblano pepper. This salsa makes the rice have more flavor, a spicy touch and an exquisite Poblano pepper aroma.
– This rice also has golden corn, which gives to the dish some notes of sweetness and a beautiful color contrast.
As a good rice it is an excellent appetizer, it can be served plain or accompanying diverse dishes. If you put it with green dishes like the chicken in green pipian it looks divine and if you put it with red dishes like a pork in adobo the contrast looks appealing.
About the Recipe
To make the Puebla style rice you will go through a ritual with the Poblano pepper then everything is easy to make.
Don’t be afraid about the rice, just follow the “golden rule" for each cup of rice use 2 cups of liquid or broth.
It is recommended to use a thick saucepan so the rice doesn’t burn and not too tall so the rice has the best consistency.
The golden corn, that is used in this recipe, can be bought canned.
Total preparation time .
Yields 4 portions.
1 cup of White Rice (7 oz)
2 Poblano Peppers (8.4 oz)
1/2 cup of canned Golden Corn Kernels (3.5 oz)
1/4 of an Onion (1.2 oz)
1 Garlic clove (.1 oz)
1 tablespoons of Olive Oil
Pepper to taste
1/2 tablespoon of Salt
1 Saucepan with Lid
1 Measuring Cup
1 Chopping Board
1 Plastic Bag
Work with the Poblano Peppers
Put on a griddle over medium-high heat 2 Poblano peppers and roast them for about 4 minutes, until all their sides are completely black; move them regularly with some tongs.
Transfer from the griddle to a plastic bag, with the tongs, the 2 Poblano peppers that were roasted.
Close the plastic bag and leave the Poblano peppers resting for about 5 minutes, until the bag sweats.
All this ritual ;) that is made with the chilies is to make them have a more intense flavor.
Take from the plastic bag the 2 Poblano peppers and rinse them while removing the outer skin of the chilies (the burned part).
Discard the seeds and the veins of the Poblano peppers that were rinsed. Upon completion put them in a blender.
Mix the saucepan ingredients and bring the salsa to a boil over high heat.
When the salsa boils reduce to low heat, cover the saucepan and leave the rice cooking for about 15 minutes, until the liquid has totally consumed.
Throughout this process don’t stir nor touch the rice because it will become a mess.
To verify that the rice is cooked stick the turner all the way into the bottom of the saucepan and drag the rice. If there is no more water in the bottom the rice is ready... if there is still water the rice needs more cooking.
When the cooking is done turn off the heat and leave the Puebla style rice resting for about 4 minutes, until the rice grains absorb the moisture and are loose.