Yield - 1 -1/2 gallons, 2 hotel pan
2 GALLONS WATER
1/3 GALLON LOUISIANA LONG GRAIN RICE (Not parboiled rice)
2 LBS ANAHEIM PEPPERS
1 QUART SOUR CREAM
2 LARGE ONIONS (Chopped)
1 -1/2 LBS MONTEREY JACK CHEESE (Grated)
1/2 LB SHARP CHEDDAR CHEESE (Grated)
1 - 28 OUNCE CAN COSMOSS ROASTED PEPPERS (Drained, diced 1/4 inch)
1/4 BUNCH CILANTRO (Chopped)
1/2 CUP JALAPEÑO PEPPERS (Chopped) (More if you wish a spicier flavor)
In a 20 quart stock pot and over high heat bring the water to a boil, add the rice and return to a boil. Stir the rice occasionally to insure that no rice sticks to the bottom of the pot. Cook the rice for 25 to 30 minutes, the rice will split down the middle and curl on the edges. Taste the rice for doneness, (should be soft with no crunchy centers.) When done, pour the rice into a colander and rinse with cold water. This will cool the rice quickly, stop the cooking process and wash the rice of any residual starch.
Use a bar-b-cue pit to roast the peppers. (Charcoal with some mesquite wood chips give the peppers a nutty/smoke flavor.) Place the peppers on the hot grill and turn frequently. The skin of the peppers should turn a brown/black color. Cool the peppers, remove the skin by peeling with a small knife. Cut the peppers in half lengthwise then remove the seeds and stems. Chop the pepper meat into 1/4 inch pieces. (In lieu of a BBQ pit you can also use a broiler for roasting the peppers.)
Preheat oven to 350F, thoroughly combine all of the ingredients in a 2 inch hotel pan and bake uncovered for 35 - 40 minutes or until the top cheese starts to turn golden brown.
4 - 6 OZ CANS GREEN CHILIES (Chopped)
If fresh Anaheim peppers are not available substitute with the canned green chilies.
1 CUP BLACK OLIVES (Chopped)
Black olives add extra flavor and color.
3 LBS BONELESS/SKINLESS CHICKEN BREAST
To upgrade the dish, pan fry the chicken breast in 2 tablespoons of butter, arrange the breast on top of the rice and bake as instructed.
Dust the top with Spanish paprika and serve in a chafer set up.
Note that there is much more water than which is normally used to steam rice, but this technique will remove the excess starch from the rice.
This is a great buffet side dish for Southwestern Louisiana dishes as Sauce Picquante, Grilled Chicken or Bronzed Catfish.
to Home Cookin' Page or Return to Table of Contents
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.