Rice and Roasted Poblano Peppers. Still under construction...










(click on the picture to enlarge)


Ingredients (Serves 8)

• 2 cups of long grain quality rice.
• 2 cloves of garlic.
• 6 large Poblano peppers.
• Half a cup of Feta Cheese.
• 1 cup of sour cream.
• 4 cups of chicken or vegetable stock.

Preparation:

The Peppers

• Preheat the oven at 425 degrees.
• Line a large cookie sheet with aluminum paper.
• Rub the peppers with only enough olive oil to make them glisten.
• Place them on the tray. Make sure they don’t touch.
• Roast the peppers for half an hour.
• After 30 minutes remove the tray from the oven and place the peppers in a paper or plastic bag to "sweat" and cool.

The Rice

• While the peppers are roasting, put a teaspoon of olive oil on a pan and add the garlic cloves.
• Move the garlic around the oil and just before they start browning add the rice and stir for a couple of minutes. Do not let the rice become brown.
• Add the chicken or vegetable stock to cover the rice and bring to a boil.
• Reduce the heat to a simmer and cover well.
• Let the rice simmer for 18 to 20 minutes.
• Remove the rice from the heat, but let it rest for another 5 minutes without uncovering.
• With a fork, transfer the rice to a bowl separating it. Set aside.

• The peppers should now be cool.
• Peal the skin of each pepper and then remove the stem and the seeds.
• Slice lengthwise and add a pinch of salt.
• Set aside.

Assembling the Dish

• On a large baking dish make a layer of rice and top it with the sliced peppers.
• On top of the peppers gently spread some sour cream and some feta cheese.
• Make as many layers as the rice will permit, but you should have at least two leayers.
• On top of the final layer add some more sour cream, peppers and a genrous amount of feta cheese and place in a 350 degree oven for 10 minutes to warm.

This dish should not be "hot", but it will depend on the peppers. If you want it to be less spicy remove the veins from the peppers once you have removed the seeds.