***(Ignore the funny type and boxes - blogger seems to have a mind of it's own today!!!)
My meals are starting to develop a bit of a pattern I am finding. I can never remember what I had planned to make so I end up winging it at the last minute. Thank goodness. Because some of the things I have been turning out have been pretty good! It guess it doesn't hurt when you have a fridge full of fresh produce that needs to be used up before it goes bad????
Last night was another of those nights. I had bought some poblano peppers so that I could make "Arroz Verde con Poblanos" from Ramblings of a Frantic Cook. I also knew that I wanted to cook up the fresh boat shrimp that I had bought the other day at the market and roast some of the zucchini and summer squash. How could I pull this altogether so I didn't have such a mishmashed meal????
Well, Franice's rice was what I tied it all together. That rice was delicious. There is not much of a recipe to it but what it turns into is light and wonderfully fresh tasting (all about fresh tasting right now!). I sauteed up the shrimp and at the last minute decided to throw in some fresh jalapeños, sliced up real fine and added near the end. In the meantime I sauteed up some zucchini, summer squash, onion, garlic and eggplant in some olive oil.Arroz Verde con Poblanos
3 Poblano peppers (seeded and membrane removed)
2 cups of warm chicken stock
bunch of cilantro
1 cup rice
1 onion (chopped)
2 Tbs olive oil
salt and pepper
In a blender mix the peppers, chicken stock and cilantro. In a small pan cook the onion in the olive oil. When the onion is cooked add the chicken stock, pepper and cilantro and heat to a boil. Add the rice. Allow to simmer covered for 20-25 minutes. (Francie has some great pictures on her blog so go check them out!)