Rice with Corn and Poblano Peppers
Equipment
- Stove
- High Speed Blender
- Sauce Pan
- Fork to fluff the rice
- Oven
Ingredients
- 2 Cloves Minced Garlic
- 1/4 Cup Minced Onion
- 1 Cup White Rice
- 1 1/2 Cup Corn
- 3 Whole Poblano Peppers 1 will be for garnish
- 1 Tablespoon Neutral Cooking Oil optional
- 2 Teaspoons Salt
- 1 Cup Vegan Sour Cream or Mexican Cooking Cream linked below
- 2 Cups Water
Instructions
- Start with rinsing the poblano peppers and drying them. If you are using an oven for charring turn it on to 375F. Reserve 1 poblano for garnish if desired.
- If you are using an oven to char place 2 peppers on a piece of parchment paper for easy cleaning at 375F for 35 minutes flipping at the half way mark. You will know they are ready when the skin begins to blister. If you are using the stove on an open flame place your peppers. The stove is much quicker and this process will take about 10 to 12 minutes. Remember if you are using the stove move the peppers around every 1 to 2 minutes. Be safe.
- Cool the peppers and remove the inside seeds with a napkin or clean kitchen towel as well as the blistered skin. This process is easier if you put the peppers in a plastic container for 5 minutes to sweat. You will see that the skin almost removes itself.
- Place your cleaned and deseeded peppers with the water and salt in a high speed blender and mix well. The color should be a dark green
- Place the saucepan on a medium to high heat on your stove top and begin to lightly brown the rice along with the onion. Remember that using oil here is optional. After 5 minutes of browning your rice add the blended poblano mixture and simmer on medium heat for about 12 to 13 minutes then add the corn and simmer for 6to 7 more minutes. Let the rice sit for a few minutes before fluffing with a fork.
- If you are garnishing the rice with poblano strips cut the remaining poblano in 3 to 4 inch strips and steam lightly in a microwave or stove top for 4 to 5 minutes before serving the rice. The steaming process is short here because you want the peppers to still have a bite to them. Do not add the sour cream or Mexican Cream until you are ready to serve the rice.
- Enjoy your rice with the people you love the most. And remember do not add the sour cream or Mexican Cream until you are ready to serve the rice. The Mexican Cream I made here is linked below.
Notes
Keep scrolling down for 10 more ways to make rice.
Make the Mexican Cream for this rice.
I hope you enjoyed todays recipes. Be sure to sign up for my newsletter for new weekly recipes.
Follow me on social media for daily vegan food inspiration.
Facebook Instagram Pinterest Twitter