Arroz con Elote y Poblano
One of Chef Pati Jinich’s favorite side dishes, Rice with Poblanos and Corn, was a side dish prepared many times throughout her childhood by her mamá. This delicious dish is packed with sabor and perfect to make company to your family’s favorite main dish! This rice dish is rich in flavor full of meaty poblanos, corn kernels and buttery flavors!
- 3 tablespoons vegetable oil
- 2 cups extra-long-grain white rice or jasmine rice
- 1 tablespoon unsalted butter
- 2/3 cup finely chopped white onion
- 1 1/2 cups korl kernels (from about 2 ears)
- 1 1/4 teaspoon kosher salt, or more to taste
- 1/2 teaspoon ground allspice
- 4 cups chicken broth or water, plus more if needed
- 4 fresh poblano chiles, roasted, sweated, peeled, seeded, and cut into 1-x-1/4-inch strips
- Heat the oil in a large saucepan over medium-high heat until very hot but not smoking.
- Add the rice and cook, stirring often, until it starts to become milky white, crackles, and feels heavier as you stir it, 2 to 3 minutes
- Clear a space in the center of the pan and add the butter. Once it melts, add the onion and corn and cook, stirring and mixing them with the rice, for 2 to 3 minutes, until the onion begins to soften.
- Add the salt and allspice, stir well, and stir in the broth. Bring to a boil, add the poblanos, stir once, cover, and reduce the heat to the lowest setting.
- Simmer for 12 to 15 minutes, until most of the liquid has been absorbed but there is still some moisture in the pan.
The rice should be tender; if it is not but all the liquid has been absorbed, add 2 tablespoons or so of broth or water, cover again, and cook for a couple more minutes.
Remove from the heat and let rest, covered, for 5 minutes.
- Fluff the rice with a fork, taste and adjust the salt, and serve.