Prep 15 mins
Cook 25 mins
Mild, flavorful poblano peppers mingle with zucchini and carrots to add dinner party appeal to this smooth side dish.
- 2 poblano chiles or 2 anaheim chilies
- 1 1⁄2 cups frozen yellow whole kernel corn
- 1⁄3 cup milk
- 2 teaspoons vegetable oil
- 1 cup long-grain rice, not instant
- 1 cup diced onion
- 1 garlic clove, minced
- 2 cups chicken broth (use vegetable broth to make a vegetarian version)
- 1 cup diced zucchini
- 1⁄2 cup finely chopped carrot
- 1 bay leaf
- Prepare the peppers (this can be done in advance):.
- Preheat oven to 425º F.
- Halve peppers lengthwise,remove stems, seeds and membranes.Place peppers, cut side down on a foil-lined baking sheet.
- Bake for about 20 minutes or until skins are blistered and dark.
- Remove from baking sheet.Immediately cover tightly with foil and let stand 30 minutes to steam. With a knife, remove skin from peppers, pulling off in strips. Discard skin and finely chop roasted peppers.
- Meanwhile, rinse the corn in cool water to partially thaw. Drain well. Place corn and milk in a blender container or food processor bowl. Cover and blend or process until nearly smooth.Set aside.
- In a large skillet, cook and stir rice, onion and garlic in hot oil over medium-high heat for 2 to 3 minutes or until rice is lightly browned and onion is wilted.
- Carefully stir in chopped roasted peppers, corn puree, chicken broth, zucchini, carrot and bay leaf.
- Bring to a boil then reduce heat, cover and simmer covered about 20 minutes or until rice is tender and liquid is absorbed.
- Remove bay leaf and serve.