Thanksgiving Day 2011

Poblano Rice

Traditions sometimes last generations in a family.  Yesterday I was  very conscious of the recipes that migrated with ancestors of those of us at the 2011Thanksgiving Day table.

And as tradition holds we ate wonderful homemade food - food made by several hands and then beautifully presented, prayed over and savored.  As we ate dinner, we talked about what makes a Thanksgiving meal traditional.  In the end it was decided by the fifth generation German family hosting the dinner that it must include both turkey and ham, hot German potato salad and mashed potatoes and sweet corn frozen from the summer harvest dripping in butter.  This year the apple and pumpkin pies were joined by frozen French silk pie.

The conversation then moved to traditional Christmas food (same foods for the German family) at which time the Swedes and Norwegians piped up with stories of lutefisk and lefse, creamy rice pudding and Swedish Christmas sausage.  It was agreed that before long there will be no more Lutheran Churches serving the annual lutefisk dinner.  Only one guest lamented this reality!

From time to time my thoughts wandered back to Casa Margarita and my taste buds hungered for a serving of Bea's Poblano Rice which she prepared and served for a  2011 Fall Goddess dinner at Casa Margarita.  I can imagine that many families that migrated to the United States from Mexico over the years served traditional Mexican Poblano Rice at their 2011 Thanksgiving Day dinners.

Gratefully, Bea generously shared her traditional Mexican recipe with us so we can create and serve it for our families and friends.

 

Mexican Poblano Rice

Recipe of: Beatriz Mirabent, Cancun, Mexico

Serves 6 - 8

1 cup rice

¾ cup yellow onion dicesd small

1 tsp diced fresh garlic

1 tbsp olive oil

3 small Poblano chile

1 cup cream cheese

1 cup milk

Seasoning blend (garlic, onion powder, salt)

½ cup fresh cilantro

2 cups chicken broth

1 cup pre-cooked corn (or canned)

Preparation:  

~ Clean chiles, remove seeds – roast on burner 

~Saute rice with onion and garlic in olive oil

~Add chicken broth and simmer over low heat for 20 minutes

~Add corn – cook 5 minutes more
~Put chiles, cilantro, seasonings, sour cream and cream cheese in blender

   blend to a smooth sauce

~Season to taste
~Oil a Pyrex bowl – layer:  rice, sauce, rice, sauce…
~Put in oven to keep warm about 15 minutes and serve.


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Posted by:  Ginger K. Hedstrom