Safety Recipe of the Week: Gulf Coast-Style White Rice Pilaf with Poblano and Corn Kernels
We had a really fun “Cinco Derby” party last week. But before the party we were able to check out one of my all-time–favorite places called “Lulu’s Farm” for some much-needed poblano peppers. It’s more than just a farm store they have all things seasonal and everything you’ll ever need to BBQ, grill or smoke. http://lulusfarm.com/ – check out the link. My mission was for peppers – even though they are not in season Lulu’s roasts, cleans, seeds and freezes them for us to enjoy during the off season. Here is an interesting twist on a Gulf Coast-Style White Rice Pilaf which includes poblano peppers and fresh corn. Enjoy!
Gulf Coast-Style White Rice Pilaf with Poblano and Corn Kernels
1-1/2 tablespoons vegetable or olive oil
1-1/2 cups white rice (medium-grain)
1 small white onion, chopped into 1/4 inch pieces
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
1-3/4 cups chicken broth
1 teaspoon chopped fresh thyme, marjoram or crumbled dried oregano, preferably Mexican.
2 Tablespoons poblano peppers
¾ cup fresh corn kernels (frozen would work too)
3 tablespoons coarsely chopped flat-leaf parsley, for garnish
Turn on the oven to 350 degrees and position a rack in the middle. Set a medium (3 quarts) ovenproof saucepan over medium heat. Add the oil rice and onion. Stir frequently until the grains of rice turn from translucent to milky-white, about 5 minutes – for the whitest rice, they shouldn’t brown. Add the garlic and stir a few seconds, until fragrant, then add the chicken broth, 1 tsp salt, 1 teaspoon chopped fresh thyme, marjoram or crumbled dried oregano. Stir a couple of times, then let the mixture come to a full boil.
Cover the pan and set in the middle of the oven. At about 15 minutes remove the pan from the oven and add the poblano’s and corn, stir and bake for 10 more minutes for a total baking time of 25 minutes. Remove from the oven and let stand 5 minutes.
Fluff the rice with a fork and sprinkle with the chopped parsley.