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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Mexican Brown Rice with Corn and Chilies Recipe

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This recipe for Mexican Brown Rice with Corn and Chilies is from Fifty Years in the Kitchen by Marj Moritz, 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 T. olive oil
1 onion, finely chopped
1 Poblano pepper (or green bell pepper), chopped
1 tsp. dried oregano
1 T. chili powder
⅛ tsp. ground cayenne pepper
2 tomatoes, chopped
½ cup pickled Jalapeno peppers, drained
2 cups brown rice
2 tsp. salt
freshly ground black pepper
4 cups water or chicken stock
1 cup fresh (or frozen and thawed) corn kernels
¼ cup fresh cilantro leaves
1 cup fresh cherry tomatoes, halved
Directions:
Directions:
1. Pre-heat the pressure cooker using the BROWN setting.
2. Add the oil and saute the onion until it starts to become tender - about 5 minutes. Add the Poblano pepper, oregano, chili powder, and cayenne pepper and cook for another minute. Stir in the tomatoes, Jalapeno peppers, rice, salt and freshly ground black pepper. Add the water or chicken stock and lock the lid in place.
3. Pressure cook on HIGH for 20 minutes.
4. Let the pressure drop NATURALLY and carefully remove the lid. Add the corn kernels and flugg them into the rice with a fork. Let the corn kernels heat through and then serve the rice with the cilantro and cherry tomatoes on top.
Personal Notes:
Personal Notes:
This is great as a side dish or even as the entree. It has wonderful flavor and the rice is cooked perfectly!

 

 

 

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