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Rice with Roasted Poblano, Spinach and Fresh Cheese

Source of Recipe


Rick Bayless "Mexico, One Plate at a Time-posted by NancyR






List of Ingredients



• 3 medium fresh poblano chiles
  
• 2 cups chicken broth or water
  
• 2 tablespoons oil
  
• 1 1/2 cans white rice
  
• 1 small white onion -- chopped
  
• 2 cloves garlic -- peeled and chopped
  
• 3 cups loosely packed sliced stemmed spinach leaves
  
• 1 1/2 cups Mexican queso fresco -- coarsely crumbled
  






Instructions



1. Roasting the Chile: Roast the chiles directly over a gas flame or on a baking sheet 4 inches below a very hot broiler, turning regularly, until the skin has blistered and blackened on all sides, about 5 minutes for an open flame, about 10-minutes for the broiler. Cover with a damp kitchen towel and let stand 5 minutes. Rub off the blackened skin, seed and chop.
   
   
2. Heating the Liquid: Heat the broth and/or water until steaming.
   
   
3. Frying the Rice: In a medium saucepan heat the oil. When hot, add the raw rice and onion and stir regularly until the grains have turned from translucent to milky-white, 4-5 minutes. Add the garlic and stir for a few seconds, until fragrant.
   
   
4. Simmering the Rice: Add the warm liquid and chopped roasted chile, stir thoroughly and scrape down any grains that are clinging to the side of the pan. Cover tightly and cook over the lowest heat for 15 min. Finishing the Rice: Remove the pan from the heat; uncover and quickly distribute the spinach over the rice. Re-cover and let stand for 5 minutes. Uncover and test a grain of rice. If it's still a little hard, re-cover and set over low heat for about 5 minutes; if the rice has absorbed all the liquid and is completely dry, sprinkle on 2 tablespoons of water before returning it to the heat.
   
   
5. Uncover the rice, Sprinkle the cheese over the top and fluff everything together.
   
   
6. Yield: 6 cups