Sadly it isthe end of summer but the good thing about that is people have morechiles 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 ofchiles from co-workers.
I have beenusing them as fast as I can. An easy way to use chiles with a bigflavor payoff is to add them to rice. I also like to use a varietyof peppers in one dish to blend fruitier chiles (poblano, bell, andjalapeno) with hotter ones (cayenne, habanero).
In thisrecipe, I used poblano, anaheim, and cayenne.
Half of our cayenneswere REALLY hot this year and this was one of the super hot ones, giving this ricesome heat. You could make it mild by substituting roasted red bellpepper or sweet ancients for the cayenne.
Three ChileRice
2 Tbspbutter, unsalted
1 cup rice
¼ tsppaprika
1 cup water
¾ cup beefstock
¼ cup limejuice
1 ea poblanochile
1 eaannaheim chile
1 eacayenne, finely chopped
¾ cup cornkernals
1-2 Tbspcilantro, chopped
1 tsp koshersalt
1 tspturbinado 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 thebutter in a large skillet preheated over medium heat. Add the riceand paprika, stirring to coat. Saute the rice until it becomesfragrant, about 5 minutes.
Add thewater, stock, lime juice, and salt. Bring to a simmer and cover. Cook 5 minutes.
Stir in thechiles, corn, cilantro and sugar. Continue to simmer another 13-15minutes or until the rice is thoroughly cooked.
This threechile rice was an excellent side dish to go along with the flanksteak I grilled using Sweetwater Spice Company's Tres Chile FajitaBath [upcoming post].
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