Seafood and Chili Poblano Rice

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    Peggy Filippone
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    Seafood and Chili Poblano Rice
    Recipe Source: Chef Gabriela Cámara, Contramar (restaurant), Mexico City, Mexico

    1 cup Bomba or Arborio rice
    2-1/2 poblano chilies
    1 clove garlic
    1/2 white onion, roughly chopped
    3 cups water
    5 Tablespoons olive oil, plus extra to garnish
    Salt
    3/4 pound sand dab or tilapia fillets

    In a medium bowl, soak rice in cold water for 10 minutes. Drain rice and toss dry.

    Meanwhile, on stove top over open medium-high flame, roast chilies, turning with tongs, until just tender and charred all over, about 7 minutes. Set aside. Once cool enough to handle, peel, seed and stem chilies.

    In a blender, purée garlic, onion, 1-1/2 roasted, peeled chilies, 3 cups water and pinch of salt until smooth. Add purée along with 2 Tablespoons olive oil to a medium pot over medium-high heat.

    Once purée begins to boil, stir in drained rice. Decrease heat to medium and let simmer until liquid is mostly absorbed and grains are just shy of al dente, about 10 minutes.

    Meanwhile, heat remaining oil in a large sauté pan over medium-high heat. Salt fish on both sides and fry, without flipping, until browned on one side and cooked about 3/4 of the way through. Transfer fish to pot with rice and stir, breaking up fillets. Let simmer until rice is creamy and fish just cooks through, about 2 minutes more. Season with salt to taste.

    To serve, slice remaining chili into slivers. Distribute rice among bowls and garnish with chili slivers and a drizzle of olive oil.

    Yield: 4 servings

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