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Anaheim Rice With Vegetables

Recipe: Anaheim Rice With Vegetables

Ingredients

  • 2 fresh Anaheim peppers, roasted and chopped
  • 1/2 c whole kernel corn
  • 1/3 c milk
  • 1 c long grain rice
  • 2 tsp olive oil
  • 2 c vegetable broth
  • 1 large red onion, chopped
  • 1 c zucchini, chopped
  • 1/2 c carrots, finely chopped
  • 1 clove garlic, minced
  • 1 bay leaf

Instructions

  1. For sauce, halve Anaheim pepper and remove seeds and membranes. Place cut side down on a foil-lined baking sheet. Bake at 425 degrees F for 15 to 20 minutes or until skins are blistered and dark. Remove from baking sheet and immediately cover with foil. Let stand 30 minutes to steam. Using a knife, remove skin from peppers and discard. Finely chop roasted peppers. Place corn and milk in blender or food processor and mix until smooth.
  2. In a large skillet cook and stir rice in hot oil over medium-high heat for 2 to 3 minutes or until rice is lightly browned. Carefully stir in chopped roasted peppers, corn puree, vegetable broth, onion, zucchini, carrots, garlic and bay leaf. Bring to a boil, reduce heat and simmer, covered, for about 20 minutes or until rice is tender and liquid is absorbed. Remove bay leaf.

Number of servings (yield): 4

Culinary tradition: Mexican