Poblano and Chestnut Rice — My Culinary Fix

Nov 18

Nov 18 Poblano and Chestnut Rice

Rice, Vegetarian, Side Dishes, Holiday Recipes, Christmas Recipes

While walking around scouring the whole foods produce section, I noticed how gorgeous the poblanos looked and then right beneath them were some chestnuts. And I thought…hmm they just sound like they’ll be good together right? Well they are. Make this almost pesto like paste and then fry it quickly and toss it with some leftover plain rice and you have an amazing side dish.

This recipe is great for the holidays, you can make the rice the day before and store in the fridge, then the day of just blend up the rest of the ingredients and reheat in the pan as it says below.

Recipe by Tierney Larson

Servings: 4

Ingredients:

2 poblanos

2 small garlic cloves, peeled

1/4 cup of roasted peeled chestnuts

pinch of sugar

kosher salt

1/4 cup plus 1 tbl of Extra virgin olive oil, divided

2 cups of pre-cooked rice, I like basmati for this, cooled (best with leftover rice)

a squeeze of lemon juice

Crumbled Queso Fresco for the top

A handful of cilantro tender stems and leaves, chopped

Ok so…

Rub a sheet tray lightly with some canola oil and then place the poblanos on the tray, then put them under your broiler for 5-6 minutes, flipping mid-way, until they are charred and black on all sides.

Wrap the poblanos immediately in a kitchen towel and let them steam for 10 minutes. Rinse them under cold water and rub off any skin that has loosened after steaming. Remove the stems and seeds and put them in a blender, or food processor. Add the garlic, chestnuts, a pinch of sugar, a pinch of kosher salt and pulse while drizzling in about 1/4 cup of olive oil. Pulse or blend only until it just comes together and has a pesto like consistency. Taste and add more salt or sugar if needed.

In a medium skillet, add 1 tbl olive oil over medium heat. When it’s hot, carefully (it might splatter) add the poblano mixture and stir until the garlic is fragrant. Taste again and add a pinch of salt or sugar if needed. Add a squeeze of lemon juice. Add pre cooked rice and stir to coat, cook until heated through. Sprinkle with Queso fresco and cilantro.