Recipe courtesy of Olga Gonzalez
Print
Total:
1 hr
Active:
35 min
Yield:
10 servings
Level:
Easy
Total:
1 hr
Active:
35 min
Yield:
10 servings
Level:
Easy

Ingredients

  • 1 large tomato, quartered (about 8 ounces)
  • 1/2 cup diced white onion 
  • 1/4 cup canola oil 
  • 2 guero or Anaheim chiles 
  • 1 green bell pepper, cored, seeded and thinly sliced 
  • 1 clove garlic
  • 2 cups long grain rice 
  • 4 cups chicken stock 
  • 1/2 cup frozen corn kernels, thawed 
  • 1 tablespoon powdered chicken bouillon 

Directions

Watch how to make this recipe.

In a blender, puree the tomato, onions and 1 cup water until smooth. Set aside.

In a 4-quart saucepan set over medium heat, add the canola oil and chiles, and then cover with a lid. Sear the chiles until golden brown on all sides, 8 to 10 minutes. Add the bell pepper and garlic, and cook 2 to 3 minutes. Add the rice and cook, stirring occasionally, until the rice is golden brown, 10 to 12 minutes. Then add the tomato puree, chicken stock, corn and bouillon. Bring to a boil, then reduce the heat and simmer, covered, until the rice is tender and all of the liquid is absorbed, 20 to 22 minutes. Serve hot.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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