Roasted Corn and Three Chile Rice

from Ramekins Cooking School

via Judy Gray

serves 6

2 ears corn, shucked and excess silk removed

olive oil, salt and pepper

2 whole poblano or Anaheim chiles, seeded and chopped

1 whole green jalapeno chile, seeded and ribs removed, chopped

1/2 whole green bell pepper, seeded and ribs removed, chopped

3 cloves garlic, peeled

1/2 cup cilantro, more for garnish

1/2 cup parsley

2 cups chicken stock, divided

2 tablespoons olive oil

1/2 cup onion, finely chopped

1 cup long-grain white rice, rinsed and drained

Preheat grill or oven to 400 degrees. Rub corn with some olive oil, salt and pepper. Roast corn on a grill for about 15 to 20 minutes or in oven for 20 minutes. Cool and cut kernels off cob. Reserve.

Combine the chiles, green pepper, garlic, cilantro, parsley and 1/3 cup of the chicken stock in a food processor and puree. Reserve.

Heat the 2 tablespoons of olive oil over medium heat and cook the onions until soft but not browned. Stir in the rice and sauté to coat rice for an additional 2 minutes. Add the chile puree mixture and cook for an additional 2 minutes. Add the remaining 1 2/3 cups of chicken stock and salt to taste. Bring to a boil,
stir, cover, reduce heat and simmer for 17 minutes or until rice is tender.

Remove from heat and let stand covered for 5 minutes.

Fluff with a fork, add the reserved corn and season to taste. Garnish with cilantro and serve.

This is especially delicious with marinated, grilled chicken.