Ingredients
- 1 ear of corn
- 1 poblano pepper
- 2 Tbsp + 1/2 tsp olive oil, divided
- 1/2 cup yellow onion, chopped
- 1 cup white or brown rice (not instant)
- 1 clove garlic, minced
- 2 cups chicken broth
- 1/4 tsp cumin
- 2 Tbsp lime juice
- Salt
- Pepper
Preparation
Step 1
1. Heat grill to high. Remove all but the inner most layer of corn husk and rinse with water. Place on the grill and roast, turning when kernels begin to blacken. Remove from the grill and cut kernels from the cob when cool enough to handle.
2. Heat broiler. Rub poblano pepper with 1/2 tsp olive oil and broil until skin is completely blackened (~5 minutes per side).
3. Heat 2 Tbsp olive oil in a large skillet that has a lid (I use non-stick). Add onions and rice, stirring occasionally until onions begin to brown. Add garlic and stir, cooking another minute.
4. Add chicken broth and cumin. Turn the heat down to medium-low and cook covered, until liquid has been absorbed. Add lemon juice, salt, and pepper. Serve warm.
Servings: 4
Cook time: 20 minutes