This is a delicious side for any fried or grilled meat or fish! I even eat it just like this some days. It is so good! I had tasted this dish once and knew I had to get the recipe.
Been making this on the stovetop/rice cooker regularly but decided a smaller portion in the ELB would perfect. So here it is after a few tries!
This rice dish is full of flavor, has crunchy, sweet corn, and creamy, salty cheese bits. Cilantro adds another layer of fresh, herby flavor that rounds everything perfectly!
I hope you try this dish! It’s one of my favorites prepared in the ELB!
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*
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1 poblano chili
1 tablespoon canola oil
1/2 cup long grain rice
1/2 onion, diced
1/2 cup chicken broth
Pinch of salt, if needed
1/2 cup corn kernels
1/4 cup queso fresco, crumbled – mix after cooking rice
Parsley or cilantro to serve
1. Cut the poblano pepper in half, remove seeds, and roast. I do this on the stovetop until it’s charred all over. Cool for a few few minutes then place in a plastic bag to sweat and make it easier to peel. Peel carefully and dice.
2. Place poblano in the big bowl of the ELB, add in the oil, rice, onion, chicken broth, salt, and corn kernels.
3. Set on the ELB base, add 3 ELB cups of water to the base, cover and let steam until done, about 55 minutes.
4. Carefully remove the cover, stir everything together, top with queso fresco and chopped cilantro. Serve hot!
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