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Spicy South American Recipes - Page 2

© Judy Howle

• 3 tablespoons vegetable oil
• 1 small yellow onion, finely chopped
• 3 gloves garlic, crushed
• 3 cups white long grain rice, washed, drained
• 1/2 teaspoon salt
• 4 cups boiling water
• 1 can coconut milk (14 fl. oz.)

Heat the oil in a medium-sized pot and stir-fry the onion and garlic until golden brown. Add the rice, stirring with a wooden spoon, until the rice is hot and coated with oil, about 3 minutes. Add the salt, boiling water and coconut milk. Bring to a boil, uncovered, until the liquid is almost evaporated, about 5 minutes. Cover and simmer about 20 minutes or until the rice is cooked. Served 4-6.

CHILES RELLENOS WITH CORN
6 SERVINGS

Here's a low-fat version of a popular dish that features the flavor of grilled corn but with only a minimal amount of cheese. To further reduce the fat, the chilies are coated with oil and baked instead of deep-fried.

• 2 large or 3 medium ears corn, shucked
• Salt and ground black pepper to taste
• 8 poblano chile peppers .
• 1/2 cup shredded queso fresco or sharp white cheddar cheese (4 oz.)
• 3 scallions, trimmed and minced
• 1 clove garlic, minced
• 1/4 cup finely chopped fresh cilantro or flat-leaf parsley
• 3 Tbs. currants or raisins (optional)
• 1 cup unbleached flour
• 1/3 cup liquid egg substitute or 3 egg whites, lightly beaten
• 3/4 cup unseasoned dry bread crumbs
• 1/4 cup stone-ground yellow or blue cornmeal

Preheat Grill or broiler to high.

Coat corn with nonstick spray and season with salt and black pepper. Grill corn or broil 4 inches from heat, turning occasionally, until the kernels are well browned, 2 to 3 minutes on all sides or up to 12 minutes in all. Transfer to a cutting board and let cool. When cool enough to handle, cut kernels off corn cobs and place in a medium bowl (you should have about 1 1/2 cups).

Meanwhile, roast poblanos over a flame, on grill, or under broiler until nicely charred, about 3 minutes per side. Transfer to paper bag. Let cool for 15 minutes to loosen skins. When cool enough to handle, transfer to cutting board and scrape off and discard skin using a paring knife (wear plastic gloves when handling peppers). Set 6 poblanos aside.

For remaining 2 poblanos, core, seed, and cut flesh into 1/4-inch pieces. Add to Corn kernels. Stir in cheese, scallions, garlic, cilantro and currants (if using). Season with salt and black pepper if desired.

Carefully make a 2-inch lengthwise cut in each reserved pepper, taking care not to tear skin. Using a melon bailer or spoon, scrape out core and seeds, leaving stem intact. Stuff each pepper with corn mixture.

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