2
cucharadas de arroz pre-cocido (converted o para paella), sin cocer
1/3
de perejil, finamente picado
1/2
cucharadita de sal, si lo desea
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Instrucciones
1
En la flama de la estufa de gas, coloca los chiles enteros volteándolos hasta que estén tostados (que la piel se vea negra y con ámpulas). Puedes ponerlos en el horno en asar o el " broiler", untándolos con aceite de olivo y dándoles vuelta con un utensilio con cuidado hasta que la piel se vea negra y con ámpulas. Coloca en una bolsa de plástico para alimentos. Retira la piel poniendo el chile bajo el chorro de agua fría. Haz un corte vertical a un lado del chile y retira las semillas con cuidado.
2
En la licuadora pon los chiles poblanos, el cilantro, 2 tazas del caldo y el caldo en polvo. Licua por 45 segundos a potencia alta. Cuela la salsa. Deja a un lado.
3
En un sarten de 12 pulgadas de diámetro a fuego medio alto calienta el aceite. Agrega la cebolla y el ajo; cocina y revuelve durante 1 minuto. Agreaga el arroz y cocina aproximadamente 5 minutos revolviendo ocasionalmente hasta que el arroz este dorado.
4
Agrega la salsa de chile poblano, el caldo restante, la mitad del perejil y la sal. Reduce el fuego a bajo y cubre. Cuécelo tapado durante 12 a 15 minutos más o hasta que el arroz este casi tierno. Agrega el resto del perejil.
5
Aumenta el fuego a medio. Retira la tapa y cuece por 3 minutos más hasta que el liquido se absorba. Agrega sal al gusto. Déjalo apagado 5 minutos antes de servir. Sirve.
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