Wednesday, March 23, 2011

Mexican Casserole (Arroz Verde al Poblano)

1 3/4 cups chicken broth
1 10 oz can of fire roasted chilies
12 sprigs cilantro, plus extra for garnish
1 tsp salt
1 Tbsp EVOO
1 cup rice
1 small onion, diced
5 garlic cloves, minced
1 can of corn
1 cup of shredded chicken, from a rotisserie chicken
Shredded Monterey Jack cheese

In a blender, blend broth, chilies, cilantro and salt; set aside.

In a fry pan over med-high heat, heat EVOO. Add rice and onion, sauté for about 5 minutes. Add garlic and cook for another minute.

In rice cooker, or you could cook in the frying pan with a lid, add broth mixture and cook until rice is done. Stir in rice and chicken.

Set oven to broil. Add rice mixture to a casserole dish and top with cheese. Broil until cheese is bubbly.

Serve with avocado slices and garnish with cilantro.

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