Ingredients with Measurements:
- 1 cup of white rice
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 poblano peppers, roasted and chopped
- 4 cups of chicken broth
- 1 teaspoon of cumin
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of heavy cream
- 1/4 cup of chopped cilantro
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Cook the rice according to package instructions and set aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the onion and garlic and sauté until soft and translucent.
4. Add the roasted poblano peppers, chicken broth, cumin, salt, and black pepper.
5. Bring the mixture to a boil and then reduce heat to a simmer.
6. Simmer for 15 minutes.
7. Remove from heat and let cool for a few minutes.
8. Using a blender or food processor, blend the soup until smooth.
9. Return the soup to the pot and stir in the cooked rice and heavy cream.
10. Heat the soup over low heat until warmed through.
11. Serve hot, garnished with chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 40g
- Protein: 8g
Substitutions for ingredients:
- White rice can be substituted with brown rice or quinoa.
- Olive oil can be substituted with vegetable oil or butter.
- Chicken broth can be substituted with vegetable broth or water.
- Heavy cream can be substituted with coconut cream or milk.
Variations:
- Add diced chicken or shrimp for a protein boost.
- Add diced potatoes or corn for extra texture.
- Add a squeeze of lime juice for a tangy kick.
Tips and tricks:
- Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered.
- Use a blender or food processor to blend the soup in batches for a smoother consistency.
- Adjust the seasoning to taste with more salt, pepper, or cumin.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup over low heat on the stovetop, stirring occasionally.
Presentation ideas:
- Serve the soup in a bowl with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
- Chopped cilantro
- Sour cream
- Shredded cheese
- Diced avocado
Pairings:
- Crusty bread
- Tortilla chips
- Quesadillas
Suggested side dishes:
- Grilled chicken
- Roasted vegetables
- Black beans and rice
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the rice and chicken broth to the proper temperature to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Arroz Poblano Soup is a traditional Mexican dish that originated in the Puebla region of Mexico. It combines the flavors of roasted poblano peppers, rice, and cream to create a rich and comforting soup.
Flavor profiles:
- Creamy
- Spicy
- Savory
- Earthy
Serving suggestions:
- Serve the soup as a starter or main course for a cozy dinner at home.
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Region: Mexican