Arroz Con Rajas

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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4 Tbsp vegetable oil
1/2 medium white onion, chopped
2 poblano peppers, roasted, skinned, seeded and cut into thin strips
1 clove garlic, finely chopped
1/2 cup frozen or drained canned whole kernel corn
1 cup regular or converted rice
2 1/4 cups water
1 Knorr chicken flavor bouillon cube, crumbled


In 4-quart saucepot, heat 2 tablespoons oil over medium-high heat and cook onion, stirring frequently, 4 minutes or until onion is tender. Stir in peppers, garlic and corn and cook 2 minutes or until heated through. Remove onion mixture and set aside.

In same saucepot, melt remaining 2 tablespoons Spread and cook rice, stirring occasionally, 2 minutes or until golden. Stir in water, Bouillon and onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender. Let stand 5 minutes before serving. Season, if desired, with salt and pepper.

Tip: Also terrific with Knorr Chicken Flavor Bouillon. Simply substitue 1 Tbsp. Bouillon for the Bouillon Cube and enjoy!

Serves 4.