Mexican Rice with Fideo and Roasted Corn| Christy Rost
- 1 ear of corn
- 1 poblano pepper
- 2 tablespoons canola oil
- ¼ cup fideo or fideo angel hair pasta
- 1 cup long-grain rice
- ½ cup onion, peeled and diced
- ½ teaspoon cumin
- 2 ½ cups chicken or vegetable stock or broth
- ¼ teaspoon sea salt
Remove corn husk. Place corn and poblano pepper on the grill or under the broiler, turning occasionally, until the corn kernels are partially charred and the skin on the pepper is blistered and dark, about 10 minutes.
Set the corn aside to cool and place the pepper in a plastic zipper bag to steam. When the pepper is cool, peel off the skin, remove the stem and seeds, chop the pepper, and set it aside. Slice kernels from the corn with a sharp knife.
Heat a medium saucepan over medium-low heat and add the oil. Stir in fideo, cook just until it turns golden brown, then stir in rice. Add onion and corn kernels, and cook 2 minutes until the onion softens. stirring constantly. Stir in cumin.
Add chicken stock, salt, and chopped poblano pepper. Bring the mixture to a boil over high heat, cover, and reduce the heat to low. Cook until the liquid is absorbed. Fluff rice with a fork and serve.
Yield: 6 servings