Recipe Summary

1 hr
25 mins
5 cups (6 side-dish servings)


Ingredient Checklist


Instructions Checklist
  • If using fresh poblano or Anaheim peppers, halve them lengthwise; remove stems, seeds, and membranes. Place peppers, cut side down, on a foil-lined baking sheet. Bake in a 425 degree F oven for about 20 minutes or until skins are blistered and dark. Remove from baking sheet; immediately cover tightly with foil. Let stand 30 minutes to steam. With a knife, remove skin from peppers, pulling off in strips; discard skin. Finely chop roasted peppers.

Instructions Checklist
  • Meanwhile, rinse the corn in cool water to partially thaw; drain well. Place corn and milk in a blender container or food processor bowl. Cover and blend or process until nearly smooth. Set the corn mixture aside.

Instructions Checklist
  • In a large skillet cook and stir rice in hot oil over medium-high heat for 2 to 3 minutes or until rice is lightly browned.

Instructions Checklist
  • Carefully stir in chopped roasted peppers or canned chili peppers, corn puree, chicken broth, onion, chayote or zucchini, carrot, garlic, and bay leaf. Bring to boiling. Reduce heat and simmer, covered, about 20 minutes or until rice is tender and liquid is absorbed. Remove bay leaf. Makes 5 cups (6 side-dish servings).


Prepare the recipe as directed. Cover and chill up to 24 hours. To serve, place in a covered saucepan with 2 tablespoons water. Heat over medium-low heat for 10 to 15 minutes or until heated through, stirring occasionally.

Nutrition Facts

211 calories; total fat 3g; saturated fat 1g; cholesterol 1mg; sodium 279mg; carbohydrates 42g; fiber 2g; protein 7g.