Sadly it is the end of summer but the good thing about that is people have more chiles than they think they can use. Chiles were our most fruitful “crop” this year and I've also been given 3 bags of a variety of chiles from co-workers.
I have been
using them as fast as I can. An easy way to use chiles with a big
flavor payoff is to add them to rice. I also like to use a variety
of peppers in one dish to blend fruitier chiles (poblano, bell, and
jalapeno) with hotter ones (cayenne, habanero).
In this
recipe, I used poblano, anaheim, and cayenne.
Half of our cayennes
were REALLY hot this year and this was one of the super hot ones, giving this rice
some heat. You could make it mild by substituting roasted red bell
pepper or sweet ancients for the cayenne.
Three Chile
Rice
2 Tbsp
butter, unsalted
1 cup rice
¼ tsp
paprika
1 cup water
¾ cup beef
stock
¼ cup lime
juice
1 ea poblano
chile
1 ea
annaheim chile
1 ea
cayenne, finely chopped
¾ cup corn
kernals
1-2 Tbsp
cilantro, chopped
1 tsp kosher
salt
1 tsp
turbinado sugar
Roast the poblano and annaheim over a hot charcoal fire, blackening all sides.
Place in a bowl and cover with plastic wrap to steam for 5 minutes. Cut off the stem end, split the chiles lengthwise to open them up and scrape out the seeds. Turn over and scrape off the charred skin. Dice the chiles.
Melt the
butter in a large skillet preheated over medium heat. Add the rice
and paprika, stirring to coat. Saute the rice until it becomes
fragrant, about 5 minutes.
Add the
water, stock, lime juice, and salt. Bring to a simmer and cover.
Cook 5 minutes.
Stir in the
chiles, corn, cilantro and sugar. Continue to simmer another 13-15
minutes or until the rice is thoroughly cooked.
This three
chile rice was an excellent side dish to go along with the flank
steak I grilled using Sweetwater Spice Company's Tres Chile Fajita
Bath [upcoming post].
