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Ingredients
- 3 c. chicken stock
- 3 x fresh poblano chillies, stems and seeds removed, and roughly minced
- 1 bn coriander, washed, plus extra for garnish
- 2 Tbsp. vegetable oil
- 2 c. medium grain rice, (like calrose or possibly arborio)
- 1 med white onion, diced
- 6 x garlic cloves, peeled and finely minced
- 1 x cobs of corn, (1 to 2)
Directions
- First, make the green stock. Bring the chicken stock and minced chillies to the boil and simmer for 15 min. Take the pan off the heat and add in the coriander (stems and all) and allow to "rest" for two min. Puree or possibly blend the mix till smooth then pour the mix through a sieve to remove the solids. Season to taste with salt.
- Heat the oil in a deep saucepan then add in the onion and cook till golden brown and softened, about 5 min. Add in the rice and stir thoroughly, cooking till the rice is opaque, about 3 min more. Add in the garlic and cook for 1 minute.
- Meanwhile, cut the corn kernels off the cobs.
- Turn up the heat then add in the green stock to the warm rice and stir well to distribute. Cover the pan and turn the heat down to low and simmer for 12 min then add in the corn and cook for a further 3 min.
- Lift the lid and stir well then remove the pan from the heat and cover, allowing the rice to rest for two min to absorb any remaining liquid. (If there is no remaining liquid, the rice can be served immediately).
- Fluff up with a fork and fold through extra coriander.
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