Elote Blanco with Rice

July 6, 2009

Elote Blanco with Rice

Philippe Waterinckx, Tucson CSA

2 ears of elote blanco, kernels sliced off cob
2 cups long grain white rice
2 tablespoons oil
1 onion, chopped
1 clove garlic, finely chopped
4 cups of chicken or vegetable broth
Chile powder to taste (or ground pepper)
Salt to taste

Heat oil over high heat in a saucepan. Add rice. Fry the rice,
stirring frequently, until it begins to color. Add the onion, garlic,
salt and chile powder. Continue to fry and stir until the rice turns
gold (about 5 minutes).

Add broth and corn to the rice. Cover and do not stir again.
Bring back to boil then let simmer for 15 minutes. Turn off heat
and let stand, covered, for another 30 minutes.

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