Rice with Poblanos and Corn
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- 3 tablespoons vegetable oil
- 2 cups Mahatma® Rice jasmine white rice
- 1 tablespoon unsalted butter
- 2/3 cup ﬁnely chopped white onion
- 1 1/2 cups corn kernels from about 2 ears
- 1 1/4 teaspoons kosher salt or more to taste
- 1/2 teaspoon ground allspice
- 4 cups chicken broth or water plus more if needed
- 4 fresh poblano chiles roasted, sweated, peeled, seeded, and cut into 1-x-1/4-inch strips
- Heat the oil in a large saucepan over medium-high heat, until very hot but not smoking. Add the rice and cook, stirring often, until it starts to become milky white, crackles, and feels heavier as you stir it, 2 to 3 minutes.
- Clear a space in the center of the pan and add the butter. Once it melts, add the onion and corn and cook, stirring and mixing with the rice, for 2 to 3 minutes, until the onion begins to soften. Add the salt and allspice, stir well, and stir in the broth or water. Bring to a boil, add the poblanos, stir once, cover, and reduce the heat to the lowest setting.
- Simmer for 12 to 15 minutes, until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be tender; if it is not but all the liquid has been absorbed, add 2 tablespoons or so of broth or water, cover again, and cook for a couple more minutes.
- Remove from the heat and let rest, covered, for 5 minutes. Fluff the rice with a fork, taste and adjust the salt, and serve.