Tuesday, February 23, 2010

I'm Back!

Okay-I am back! I don't know why I have had such a hard time keeping up with posts lately. Last week we were sick, so not a whole lot of cooking was going on. The kids lived on sandwiches and mac and cheese while the hubby and I were recovering.
Last night I jumped back in the game and made one of our favorites-Charred Chili Relleno's with Green Rice. It was so nice to eat real food again!!
Charred Chili Relleno's and Green Rice

4 cups chicken stock, divided
1 bay leaf
2 cups white rice
4 large poblano peppers
3 tbsp vegetable oil, divided
3 cups frozen corn
1 red onion, chopped
1 jalapeno, seeded and chopped
4 garlic cloves, chopped
1 (28oz) can fire roasted tomatoes
1 1/2 tsp cumin
1 tsp oregano
salt and pepper
1/2 cup cilantro leaves
1 sack baby spinach (10oz)
4 scallions, coarsely chopped
1 lime
1 cup shredded monterey jack cheese

Preheat the broiler or grill pan to high heat. Heat about 3-3 1/2 cups stock in a saucepan with a bay leaf to boil. Add the rice, cover the pot and reduce the heat to low and simmer 18 minutes or until tender. Place poblanos under broiler and char evenly all over 15 minutes.
Defrost corn and dry on a kitchen towel. Heat 2 tbsp of veg oil in skillet over high heat. When oil smokes, add corn, onion and jalapeno and toss until veggies are charred around edges and onions are tender, about 7 minutes. Reduce heat to med-high and add in garlic, tomatoes, cumin, oregano, salt and pepper. Cook another minute or two and turn off pan.
Place cilantro, spinach, scallions, lime zest and 1/2 cup stock and 1 tbsp oil in food processor and process until coarse green paste. Stir the green paste into your rice just before serving. Squeeze lime juice over corn mixture. Split the peppers open, but not in half, with a sharp knife. Then scoop out the seeds with a spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of corn mixture, mounding it out of peppers. Top with 1/4 cup cheese and place peppers back under broiler to melt and char the cheese. Serve the peppers alongside the green rice.

Serves 4

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