Cheese, Egg, and Cream Based Recipes - Arroz Poblano

Ingredients

• 350 g/12 oz/1 1/2 cups long-grain rice

• 60 ml/4 tbsp groundnut (peanut) oil

• 2 green chilies, seeded and chopped

• 1 small onion, finely chopped

• 1 garlic clove, crushed

• 1.75 liters/3 pts/7 1/2 cups chicken stock

• Salt and freshly ground black pepper

• 100 g/4 oz Cheddar cheese, grated

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Method:

1. Fry (sauté) the rice in the oil until golden, stirring all the time.

2. Add the chilies, onion and garlic and cook for 1 minute. Stir in the stock and a little salt and pepper.

3. Bring to the boil, reduce the heat, cover and cook gently for about 20 minutes until the rice is tender and has absorbed the liquid.

4. Stir occasionally and add a little more stock if drying out too quickly.

5. Pile into a flame­proof serving dish, top with the cheese and flash under a hot grill (broiler) until the cheese melts. Serve straight away.