- 2 cups brown rice
- 3 tablespoons vegetable oil, divided
- 4 ears corn, cut from cob
- 1/4 onion, chopped
- 6 poblano chiles, deveined and cut into strips
- 4 cups water
- 4 cloves garlic
- salt to taste
- 1 sprig fresh epazote leaves
- Cover brown rice with hot water and soak for 1 hour. Drain and rinse.
- Heat 2 tablespoons oil in a saucepan over medium heat. Add rice and corn kernels and cook until rice is lightly browned, about 3 minutes.
- Heat remaining 1 tablespoon oil in a large pot and cook onion and 3 poblanos until they have softened, about 5 minutes. Add rice and corn; mix well.
- Combine remaining 3 poblano peppers, 1 cup water, and garlic in a blender; blend until smooth. Pour over rice and add remaining water. Add epazote and salt; bring to a boil. Reduce heat to low, cover, and cook until all the water is absorbed and rice is cooked through, about 45 minutes.
- Remove the rice from the heat and let stand, covered, for 10 minutes before serving.
05/11/2018
recipepes.com
Green Brown Rice with Corn, recipe
PT15M
PT1H
5
455 calories
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