Ya know how you’ll be reading your daily reads? And something passes before you and you point your finger and go, “That’s it, that’s the one.”? This was one of those recipes and I did it last night, oh man did I ever. I had a really good idea as to what it was going to taste like, but it was even better when I actually got a mouthful. You, are, going, to, love, this, dish. Thank you Jerry of Cooking by the Seat of my Pants for having Ben Herrera as a guest writer from What’s Cooking?.
Turns out Ben is a Mexican badass in the kitchen and I want to thank him personally for supplying his mother’s recipe, Thank You Sir!
Here’s Ben’s version of Creamy Poblano Rice.
And here’s mine.
2 Poblano Chile Peppers
3 Tablespoonfuls Butter
1/2 White Onion, finely done
2 Cups Rice
2 Cups Chicken Broff
1.5 Cups Whole Milk
1/2 Cups Mexican Crema
Fire roast chile peppers, remove skin, remove veins, remove seeds, cut lengthwise.
Melt butter in large saucepan, add onions until translucent. Add rice and cook until golden brown. Oh yeah baby, brown the rice in butter.
Add broth, s&p to taste and stir. Bring to a boil, reduce heat to low and cover.
When the broth has almost been all soaked up, add milk, crema and chile pepper strips.
Stir every 5 minutes or so until juices are absorbed.
About 15 minutes out, toss your steak in to smoking cast iron pan.
Flip in a few minutes.
Don’t need words to tell you how good this meal was, nope.
Ingredients purchased from:
Joya de Ceren
12545 San Pablo Ave