Mexican Flag Rice Recipes

CRISPY POBLANO CHILES STUFFED WITH BLACK BEAN, PORK, CHEESE YELLOW RICE, AND "BANDERA (MEXICAN FLAG)" SAUCE

Crispy Poblano Chiles Stuffed with Black Bean, Pork, Cheese Yellow Rice, and

Provided by Ming Tsai

Time 1h50m

Yield 4 servings

Number Of Ingredients 36

Ingredients

1 tablespoon fermented black beans, rinsed and minced
1 tablespoon garlic, minced
2 chopped jalapenos
2 chopped serranos
1 pound ground pork
1/4 cup cilantro, washed, dried, picked, and chopped
1 cup grated Mexican cheese, such as Manchego or Monterey Jack
4 large poblanos, blackened, peeled, seeds removed, slit up one side, and ready to stuff
Salt and black pepper
Corn oil, to cook
2 cups cooked long grain rice with a pinch of turmeric
Corn Tempura batter, recipe follows
Bandera Sauce Red, recipe follows
Bandera Sauce Green, recipe follows
Cilantro Crema, recipe follows
Cilantro sprigs, for garnish
1/2 corn meal
1 cup rice flour
1 bottle ice cold sparkling water
4 plum tomatoes, blackened on dry skillet and peeled
2 cloves garlic, toasted in dry skillet
2 chipotle peppers, toasted whole in dry skillet
Salt
Black pepper
1 small onion, sliced
3 cloves garlic
3 green jalapenos, roasted, de-seeded, de-stemmed
1 cup chicken stock
Corn oil, to cook
Salt and black pepper
1 cup sour cream
1/4 cup chopped cilantro
1 lime, juiced
Salt
Pepper
Cilantro, for garnish

Steps:

Preheat a fryer to 375 degrees F.
In a small saute pan coated lightly with oil, saute the black beans and garlic until soft, add the jalapenos, serranos, and saute 2 minutes, add the pork and cook about 8 to 10 minutes on low heat or until cooked through. Set aside and let cool.
Add the chopped cilantro and cheese. Stuff each chile full. Dip each one in the tempura batter and fry until golden brown, about 4 to 5 minutes. Season lightly with salt and pepper.
Plating: On a large plate, ladle each half with the red and green sauces, yin-yang-like, if possible. Place a small mound of rice in the middle of the plate. Top with a poblano chile, drizzle with cilantro crema, and garnish with a cilantro sprig.
In a large bowl, mix the cornmeal, and rice, and whisk in the soda until a pancake batter consistency is achieved.
Transfer all ingredients to a blender and puree until smooth. Season with salt and pepper.
In a saucepan, coated lightly with oil, add the onions and garlic and sweat until soft. Add the jalapenos, bell pepper, cinnamon, season, and stock. Reduce by 50 percent then transfer to a blender. Puree until smooth and check for seasoning.
Mix all ingredients together and refrigerate until needed.

MEXICAN FLAG RICE

Mexican Flag Rice image

This is really three recipes in one (previously posted recipes #493474,#493473,and #493472).Three bands of rice-red,white,and green-are arranged to mimic the colors of the Mexican flag.This makes a good dish for serving a crowd as everyone can choose their favorite flavor or try one of each.Very pretty and good to serve on Mexico's Independence Day(El Dia de Independencia,September 16) or Cinco de Mayo.The original recipe is from Frida's Fiesta.It may be easier for you to saute the rice seperately in 3 batches,if you prefer.That way you can concentrate on each batch at a time.You would use 1 cup of rice in about 2-3 tablespoons of oil for each batch,and dividing the onion and garlic among each pot.I like to save time by sauteeing it all at once.It helps to have the 3 smaller pots with a little extra oil already hot when you are ready to add the purees,but this does take a little multitasking at the stove.Don't sweat it,take your time the first time you make it and wait until you've completed each batch before heating each pot with a little oil in it.You can always make the rice earlier in the day and reheat right before serving.

Provided by strangelittlebeast

Categories Rice

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

3 cups rice, divided
6 tablespoons lard or 8 tablespoons olive oil
1 onion, minced plus 1/2 onion (for the red rice)
6 garlic cloves, minced
2 stalks celery, both cut in half
5 1/3 cups chicken broth, divided
1 1/2 limes, juice only
3 poblano chiles, deveined
1/2 cup cilantro, chopped finely
1 large tomatoes
1 parsley sprig
1/4 cup cilantro leaf

Steps:

Cover the 3 cups of rice in very hot water and set aside to soak for 15 minutes.Drain,and rinse with cold water.Drain the rice again and spread out to dry on a towel or baking sheet for an hour.
Meanwhile mince 1 onion,mince 4 cloves of the garlic.
Make the puree for the green rice:Place poblano chiles,1/4 cup cilantro ,and 1/4 cup chicken broth in a blender and puree until smooth.Set aside.
Make the puree fot the red rice:Place the tomato,1/2 onion,2 cloves of garlic and 1/3 cup chicken broth in a blender and puree until smooth.Set aside.
Heat the oil in a large pot over medium until hot.Add the rice and cook,stirring,for a mi nute or two.Add the onion and garlic,reduce heat and continue cooking for a couple of minutes,stirring until the rice sounds like sand and the onion is translucent.Remove from heat.
Place 1/3 of the rice in a medium pot,add 1 stalk of celery,juice of 1/2 lime and 2 cups of chicken broth bring to a boil.When it begins to boil,reduce to a simmer and cover.
Place 1/3 of the rice in a pot with the green chile puree and cook over medium until the puree is slightly reduced(it helps if the pot is already hot).Add 1/4 cup cilantro,juice of 1/2 lime,and 1 3/4 cups chicken broth.Bring to a boil.When it boils,reduce heat to a simmer,and cover.
Place the last 1/3 of the rice in a hot pot,add the tomato puree and cook to slightly reduce the tomato sauce.(it helps if the pot is already hot).Add 1 celery stalk,1 sprig parsley,juice of 1/2 lime,and 1 2/3 cups chicken broth.Bring to a boil.When it boils,reduce to a simmer and cover.
Cook each pot of rice about 20 minutes,or until the rice is tender and has absorbed all of the liquid.Remove from heat.
Fluff each batch of rice with a fork.Arrange the rice in a large casserole dish ,first a band of red,then white,then green,to resemble the Mexican flag.Garnish with a 1/4 cup of cilantro leaves in the center and serve hot.

Nutrition Facts : Calories 267.6, Fat 7.4, SaturatedFat 2.8, Cholesterol 6.1, Sodium 340.5, Carbohydrate 43.2, Fiber 1.6, Sugar 2, Protein 6.1

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