Mexican month was a hit in our household. The recipes were simple and flavorful, and were met with great gusto. Our favorite new recipe was Poblano Rice Gratin from Marcela Valladolid’s cookbook “Fresh Mexico“. It would be easy to change this recipe in a multitude of ways to suit your tastes. Our only change was to add a can of black beans for extra protein.
- 2 Tablespoons vegetable oil
- 1/4 cup minced white onions
- 1 cup long-grain white rice
- 2 Poblano chilies seeded and chopped
- Kernels from 2 ears of corn
- 1 can of black beans
- 1/4 cup sour cream (or plain yogurt)
- 1/2 cup grated Monterey Jack cheese
Heat the oil in an oven proof skillet over medium high heat. Add the onion and sauté for 5 minutes, add the peppers and cook for a little longer. Add the rice and cook for 10 minutes. Add two cups of water and bring to a boil. Reduce the heat to medium-low, cover and simmer for 15 minutes. Preheat the broiler.
Fluff the rice with a fork and add the corn and black beans. Mix in the sour cream and sprinkle the cheese over the top. Broil for 5 minutes or until the top is nicely browned. Enjoy!