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Seafood and Chuili Poblano Rice Recipe

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This recipe for Seafood and Chuili Poblano Rice is from Mark's Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C Bomba or Arboria rice
2 1/2 poblano chilies
1 clove garlic
1/2 white onion, roughly chopped
3 C water
5 T olive oil, plus extra to garnish
3/4 pound sand dabor tilapia fillets
Directions:
Directions:
1. In a medium bowl, soak rice in cold water for 10 minutes. Drain rice and toss dry.
2. Meanwhile, on stove top over open medium-high flame, roast chilies, turning with tongs, until just tender and charred all over, about 7 minutes. Set aside. Once cool enough to handle, peel, seed and stem chilies.
3. In a blender, puree garlic, onion, 1 1/2 roasted, peeled chilies, 3 C water and pinch of salt until smooth. Add puree along with 2 T olive oil to a medium pot over medium-high heat.
4. Once puree begins to boil, stir in drained rice. Decrease heat to medium and let simmer until liquid is mostly absorbed and grains are just shy of al dente, about 10 minutes.
5. Meanwhile, heat remaining oil in a large saute pan over medium-high heat. Salt fish on both sides and fry, without flipping until browned on one side and cooked about 3/4 of the way through. Transfer fish to pot with rice and stir, braking up fillets. Let simmer until rice is creamy and fish just cooks through, about 2 minutes more. Season with salt to taste.
6. To serve, slice remaining chili into slivers. Distribute rice among bowls and garnish with chili slivers and a frizzle fo olive oil.

 

 

 

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