I’m a brown rice girl. I’m not crazy about white rice. I also don’t like most restaurant versions of Spanish/Mexican rice – I’m all about getting an extra order of pinto beans instead!
The Foodie Groom is a white rice kind of guy. He’s not crazy about brown rice. He is all about the rice when we go out for Mexican food. When we’re whipping up Mexican at home, I discovered that if I load enough stuff in brown rice, he’ll happily eat it. And go back for seconds.
Grilled Corn and Poblano Rice is one of our two favorite rice dishes is rotation for Mexican night. It’s loaded with one of our very favorite things to eat: grilled corn on the cob. It’s a great compliment to any Tex-Mex night, full of smokey, sweet, savory, and then a little bite from the lime juice. I ran across a rich, cheesy baked rice casserole with grilled corn on the cob when I was flipping through one of my new cookbooks. Rich and cheesy casseroles definitely have their place… but they don’t sound very good to us when it’s 80 degrees outside.
But do you know what always will sound good when it’s 80 degrees outside? Grilled corn on the cob.
Grilled Corn and Poblano Rice
A lighter, fresher take on Mexican rice.
- 1 ear of corn
- 1 poblano pepper
- 2 Tbsp + 1/2 tsp olive oil, divided
- 1/2 cup yellow onion, chopped
- 1 cup white or brown rice (not instant)
- 1 clove garlic, minced
- 2 cups chicken broth
- 1/4 tsp cumin
- 2 Tbsp lime juice
- Heat grill to high. Remove all but the inner most layer of corn husk and rinse with water. Place on the grill and roast, turning when kernels begin to blacken. Remove from the grill and cut kernels from the cob when cool enough to handle.
- Heat broiler. Rub poblano pepper with 1/2 tsp olive oil and broil until skin is completely blackened (~5 minutes per side). Transfer to a bowl and cover tightly with saran until cool enough to handle, and then remove stems, seeds, and dice.
- Heat 2 Tbsp olive oil in a large skillet that has a lid (I use non-stick). Add onions and rice, stirring occasionally until onions begin to brown. Add garlic and stir, cooking another minute.
- Add chicken broth and cumin. Turn the heat down to medium-low and cook covered, until liquid has been absorbed. Add lemon juice, corn, poblano, salt, and pepper. Serve warm.
Yields: 4 servings
Estimated time: 20 minutes