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From the book Las senadoras suelen guisar (“Senators that Cook”) 1964. The senator’s wife from Mexico City in 1964 shared this delicious recipe. It is one of the most traditional recipes of Mexican cuisine. White Rice with Corn and Poblano Chili is a true classic.
INGREDIENTS for White Rice with Corn and Poblano Chili
- 1/2 kilo white rice
- 4 large and tender corn ears
- 1 liter of broth
- 1 medium onion
- 4 medium garlic cloves
- 5 poblano chili peppers
- Oil or butter (three spoonfuls)
- Epazote (two branches)
- 1/4 liter cream
INSTRUCTIONS
Wash rice very well and fry in lard or oil with sliced garlic cloves. When the garlic begins to turn golden, add the corn and onion, letting it cook a little. Add the roasted and ground poblano chili peppers and fry with mixture. When it has been fried, add broth and allow to cook for 20 or 30 minutes.
To serve, add a dollop of cream on top.
Rice is a stable of Mexican cuisine, here is another recipe: Mexican Rice
