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Baked Rice with Corn and Roasted Poblano Peppers

More then 60 mins Serve 4 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, <h3 class="up ccafe">FOR FILLING</h3>, 1 cup raisins Verde Valle, 2 teaspoons cinnamon powder, 1/4 cup melted butter, ¾ cup brown sugar, <h3 class="up ccafe">FOR THE GLAZE</h3>, 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,
Rated 5/5 based on 11 customer reviews

Baked Rice with Corn and Roasted Poblano Peppers

Baked Rice with Corn and Roasted Poblano Peppers

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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

  1. 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.
  2. Prepare the rice base: In a blender, mix the onion, garlic, epazote, cilantro, and a little water until smooth.
  3. In a large skillet, melt a bit of butter over medium-high heat. Sauté the blended mixture for a couple of minutes.
  4. Add the rice and cook, stirring often, until it turns slightly translucent.
  5. Pour in the chicken broth and water. Season with salt and pepper. Cover and cook over low heat for about 22 minutes.
  6. Meanwhile, in another pan, sauté the poblano strips and corn until lightly golden. Set aside.
  7. About 5 minutes before the rice finishes cooking, spread the corn and poblano mixture over the rice without stirring.
  8. Once the rice is fully cooked, transfer it to a greased baking dish and let it rest for 20 minutes.
  9. Pour the chipotle cream sauce over the rice, spreading it evenly. Add extra cheese on top if desired.
  10. Preheat the oven to 400°F (200°C) and bake for 10 minutes, or until the top is bubbling and golden brown.
  11. Just before serving, sprinkle with toasted breadcrumbs for added crunch.
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