1
------
9
5
1
------
1/4
3
1-3/4
1
|
c
---
oz
oz
cl
---
c
T
t
|
Rice (1)
-- Purée
Poblanos (2)
Onion
Garlic
---------
Cilantro
Olive Oil
Broth (3)
Salt
|
Prep - (35 min)
- Blast POBLANOS black with your
Kitchen Torch and brush off the skins under running water.
Remove stems and seeds and chop coarse.
- Chop ONION coarse.
- Crush GARLIC.
- Place all Purée items in a blender,
Mixie, or food processor and
process until smooth. Only if needed add a dash of the broth so it
processes smoothly.
- Chop CILANTRO fine.
Run - (40 min)
- In a 2 cup measure, pour the Purée. Add Broth to
make exactly 2 cups. Add 3 or 4 Tablespoons more Broth depending
on your rice.
- In a coverable sauté pan or similar (a 2 quart is ample) heat
Oil and fry Rice stirring almost constantly over
moderate heat until the rice takes on a light golden color - 8 to
10 minutes. Caution: it should be very even and no darker than
light golden.
- Stir in Purée, remaining Broth, and
Salt. Bring to a boil, then cover tightly and leave over very
low heat for about 20 minutes. The rice is done when all the water has
been absorbed.
- Turn off heat and stir in Cilantro. Let the rice rest covered for
10 minutes. Fluff with a fork and serve hot.
|
