Arroz poblano

With the cold weather and the holidays approaching, I can think of nothing but comfort food. Arroz poblano is a staple comfort food in my home during the winter months and is a filling dish that can be served as a side or even as a vegetarian meal. Because the holiday rush has already begun and my schedule is getting tight, this is a great quick recipe because I use one big cheat to cut down on prep time: ready-to-serve microwavable rice.

Arroz poblano con queso

This arroz poblano recipe also has a unique twist from the typical one you might be familiar with that has chopped poblano and yellow corn kernels mixed into white rice. In my suegra’s house they always add crema Mexicana, which is something I’ve adapted into my own version of this family favorite. My recipe uses a blended poblano crema to coat the rice and keep it moist and a thin layer of cheese both in the middle and on top…. 

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RAJAS CON CREMA

rajas con crema

Rajas con crema, a hearty dish made with poblano chiles, onion, Mexican sour cream and a little bit of cheese, is a favorite in my house. And by favorite, I mean that over the last few months we’ve been eating it at least once a week. As one friend puts it, “anything that comes out of your kitchen at least once a week has got to be good.”

There are two tests for me to know if I’ve made a good batch: first, whether I get a “que rico,” and second, whether I get a “pica.” I know it’s particularly yummy when I get a groan with the first bite and a “pica bien rico!” According to José, rajas con crema are the best when the poblanos have a spicy bite, but they’re not too hot. Usually you can tell how hot the poblanos are when you’re removing the seeds after roasting because the heat will burn your skin and if you breathe in too deeply, you might cough. If those two things don’t happen, sometimes I skip the vinegar and water soak after roasting the chiles. If you soak them too long and all the heat dissipates, the chiles are a little sweet rather than spicy but still delicious nonetheless…. 

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