Baked Rice with Corn and Roasted Poblano Peppers
Baked Rice with Corn and Roasted Poblano Peppers
ingredients
1 cup raisins, Verde Valle
1 cup milk
3 tablespoons butter
2 1/2 teaspoons baking powder
3 1/2 cups flour
1/2 cup sugar
1 egg
1 teaspoon salt
FOR FILLING
1 cup raisins Verde Valle
2 teaspoons cinnamon powder
1/4 cup melted butter
¾ cup brown sugar
FOR THE GLAZE
190 g cream cheese, at room temperature
1 cup icing sugar
1/4 cup butter, room temperature
1/2 teaspoon vanilla
1½ cups Verde Valle Super Extra Rice, rinsed
2 poblano peppers, deveined, seeded, and cut into thin strips
1½ cups canned corn kernels
¼ white onion
1 garlic clove
Salt and pepper, to taste
1 cup water
1½ cups chicken broth
1 tablespoon epazote
1 tablespoon cilantro
Toasted breadcrumbs (for garnish)
2 hard-boiled eggs
2½ cups Mexican-style cream or sour cream
4 tablespoons tomato purée
2½ cups shredded melting cheese
2 chipotle peppers in adobo
½ cup vegetable oil
PREPARATION
- Make the sauce: In a blender, combine the hard-boiled eggs, cream, tomato purée, chipotle peppers, cheese, oil, salt, and pepper. Blend until smooth and creamy, with a mayonnaise-like texture. Refrigerate and set aside.
- Prepare the rice base: In a blender, mix the onion, garlic, epazote, cilantro, and a little water until smooth.
- In a large skillet, melt a bit of butter over medium-high heat. Sauté the blended mixture for a couple of minutes.
- Add the rice and cook, stirring often, until it turns slightly translucent.
- Pour in the chicken broth and water. Season with salt and pepper. Cover and cook over low heat for about 22 minutes.
- Meanwhile, in another pan, sauté the poblano strips and corn until lightly golden. Set aside.
- About 5 minutes before the rice finishes cooking, spread the corn and poblano mixture over the rice without stirring.
- Once the rice is fully cooked, transfer it to a greased baking dish and let it rest for 20 minutes.
- Pour the chipotle cream sauce over the rice, spreading it evenly. Add extra cheese on top if desired.
- Preheat the oven to 400°F (200°C) and bake for 10 minutes, or until the top is bubbling and golden brown.
- Just before serving, sprinkle with toasted breadcrumbs for added crunch.