FRIJOLES DE OLLA CON ARROZ POBLANA
Steps:
- Clean the beans, removing all stones or chaff. Rinse them well. In a pot large enough to hold the beans plus water to cover, let them soak, overnight. Drain. Add the 12 cups of water or more to cover. Add the onion, epazote, and lard. Simmer, covered, until tender about 1 1/2 to 2 hours. Add water when necessary.
- Rinse the rice, drain it, spread it on a baking sheet, and let stand in a warm place until dry.
- In a blender, place 2 of the chiles with 1/2 cup of the chicken stock, and blend until smooth. Slice the remaining 2 chiles into strips and set aside.
- In a heavy skillet, heat the oil, over a medium heat. Cook the onion and garlic 1 to 2 minutes. Add the rice and cook until it turns a light golden brown. Add the blended chiles, corn kernels, chicken stock, epazote, and chile strips, stirring constantly. Season with the salt. Cover, and let simmer over a low heat for about 30 minutes. Stir the cream into the rice and let stand for a few minutes, covered. Serve with hot corn or flour tortillas.
- Yield: 6 to 8 servings
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Michelle Khaleesi
[email protected]This dish looks delicious! I can't wait to try it.
Joy Gibson
[email protected]I'm always looking for new and exciting Mexican recipes. This one definitely fits the bill. It's flavorful, easy to make, and sure to be a hit with my family.
Tshepiso Mosito
[email protected]This dish is a great way to use up leftover beans and rice. It's also a great way to get your kids to eat their vegetables.
Isodje Goodnews
[email protected]I'm not a big fan of beans, but I really enjoyed this dish. The flavors were well-balanced and the rice was cooked perfectly.
Lissa Bihemo
[email protected]I love the combination of beans, rice, and poblano peppers. It's a classic Mexican combination that always delivers.
Touhid Tv
[email protected]This is a great recipe for a potluck. It's easy to make ahead of time and it always gets rave reviews.
Amer nawaz
[email protected]I'm always looking for new vegetarian recipes, and this one is a keeper. It's so easy to make and it's packed with flavor.
Deward Whiteman
[email protected]This dish is so flavorful and comforting. It's the perfect meal for a cold winter night.
EVA PODOT
[email protected]I've never had frijoles de olla con arroz poblana before, but I'm so glad I tried it. It's now one of my favorite dishes.
Dr. Gross family reps
[email protected]This is one of my favorite Mexican dishes. It's always a hit when I make it for my friends.
Babar Galoch
[email protected]I'm not a vegetarian, but I love this dish. It's so hearty and satisfying, even without meat.
Bob Gittins
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Jimoh Oluwakemi
[email protected]The rice was perfectly cooked and fluffy. It was the perfect complement to the beans and poblano peppers.
Ramees Boloch
[email protected]I love the smoky flavor that the poblano peppers give to this dish. It's a great way to add some depth of flavor.
nomatter bhalaki
[email protected]This dish was so easy to make, and it turned out so flavorful. I'll definitely be making it again.
the oggy
[email protected]I'm not usually a fan of beans, but these were delicious! The combination of the beans, rice, and poblano peppers was perfect.
BTS EXO MOMOLAND
[email protected]These frijoles de olla con arroz poblana were a hit with my family! The flavors were incredibly rich and complex, and the rice was cooked to perfection.