INGREDIENTS
- 2 medium fresh poblano chiles
- 3 tablespoons olive oil
- 1 medium white onion, cut into ¼-inch pieces
- 1 cup medium-grain rice (you can use Arborio or any other risotto-appropriate rice here)
- 3 cups chicken or vegetable broth
- Salt
- 1/4 cup Green Chile Adobo
- 1/2 15-ounce can white (aka Cannellini, Navy or Great Northern) beans, drained
- 1/3 cup freshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan
INSTRUCTIONS
Roast the chiles over an open flame or close up under a preheated broiler, turning them regularly, until evenly blackened and blistered, about 5 minutes for open flame, 10 minutes for the broiler. Place in a bowl, cover with kitchen towel and cool until handleable. Rub off the blackened skin, pull out the seed pod and scrape out the seeds. Rinse briefly to remove any stray seeds and bits of blackened skin. Cut into ¼-inch pieces.
Measure the olive oil into a rice cooker and add the onion. Set the lid in place and cook, stirring from time to time, for about 10 minutes or until the rice cooker turns to “keep warm” mode—the onions should be translucent and beginning to brown.
Add the rice to the rice cooker and stir it with the onion for a minute. Stir in the broth, roasted chiles and salt (½ teaspoon if using salted broth, 1 teaspoon if using unsalted broth).
Cover the rice cooker, once again turn it to “cook” and let the rice cook for 10 minutes. Stir the mixture thoroughly, re-cover and cook for 10 minutes more. Turn off the rice cooker. The rice will look soupy, but the grains should be cooked through and firm; the creamy rice will thicken considerably as you finish the recipe. (If you’re craving a bit more richness, stir in a couple tablespoons melted butter or olive oil.)
Stir in the adobo, beans, and cheese, then taste and add a little more salt if it needs it. Serve in warm, shallow bowls or pasta bowls, sprinkled with a little extra cheese.
