This is a great dinner party dish because aside from using Ancho Poblano chillies being absolutely delicious, it can be prepared in advance and reheated just prior to serving. Its a common dish in Northern Mexico enjoyed for its layers of flavour; creamy and hot, crunchy corn kernels and the coriander adding a refreshing after taste.
Time
1½ hours
Instructions
Bring water to the boil and add butter and salt. When the butter is melted, add the rice and bring back to a boil.
Lower the heat to very low, cover the rice with a tight-fitting lid and cook for 25 to 30 minutes.
Take rice out of the saucepan and spread on a baking sheet to cool or allow to cool in the pan uncovered.
Meanwhile, combine the sour cream with 30g of chopped onion and coriander leaf and add salt to taste.
Heat the lard (or vegetable oil) in a frying pan and add the other 60g of chopped onion and garlic clove.
Chop the poblanos and add to pan when the onion has softened. Saute for one minute
Allow to cool and combine with the rice in a large flat bottom pyrex dish.
Drain tinned sweetcorn and add to the cool rice and poblano mixture.
Add the sour cream mixture and mix in the grated cheese.
Bake at 160°C for 30 minutes or until heated through.
Courtesy of: Zarela Martinez. This recipe come from her book Food from my Heart. Other titles by Zarela include Food and Life of Oaxaca and Zarela's Veracruz. To read more about Zarela please see her profile on our friends page.
