Arroz con chile poblano
Total time: 50 minutes
Servings: 4 to 6
Note: Adapted from "Doña Tomás: Discovering Authentic Mexican Cooking" by Thomas Schnetz and Dona Savitsky with Mike Wille. Toast the chile on a stove burner set on high heat, or in a pan under the broiler, turning occasionally so that the skin chars evenly on all sides. Place the chile in a paper bag and allow it to rest until cool enough to handle, then peel the charred skin (do not wash as this removes flavor), stem and seed the chile, and use as directed.
6 ounces tomatillos (about 4 to 5 whole)
1 poblano chile, toasted, peeled, stemmed and seeded
12 long sprigs cilantro, stemmed
Soak the tomatillos in cold water for a few minutes, then peel and discard the husks. Place the tomatillos, chile, cilantro and a pinch of salt in a blender and purée until smooth. Add enough water so that there are 3 cups of liquid and quickly blend together. Set aside.
Rice and assembly
3 tablespoons canola oil
1/2 cup diced white onion (about 1/2 onion)
1 1/2 cups medium- or long-grain rice
2 teaspoons salt
1. Place a large saucepan over high heat and add the oil. Add the onion, decrease the heat to medium and sauté until translucent, 4 to 5 minutes, stirring occasionally.
2. Add the rice and continue to cook for 5 to 7 minutes, stirring frequently, until the rice is lightly toasted; this enhances the flavor and keeps the rice from clumping.
3. Stir in the marinade and salt and increase the heat to high. Bring to a boil, stirring frequently, then decrease the heat to a low simmer. Cover and gently simmer for about 20 to 30 minutes, until all the liquid is absorbed and the rice is tender. Fluff the rice with a fork and adjust the seasoning just before serving.
Each of 6 servings: 280 calories; 4 grams protein; 47 grams carbohydrates; 2 grams fiber; 8 grams fat; 1 gram saturated fat; 0 cholesterol; 826 mg. sodium.