• Ingredients: 18
  • Serves: 8

Three-chili rice with *fresh green chilies, often called pasillas; available at latin american markets and some supermarkets..

Ingredients

  • *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

For seasoning liquid

  • 5 cups chilledChinese-style white rice
  • 2 tbsps. corn or safflower oil
  • 3 tbsps. minced peeled fresh gingerroot
  • 1/3 cup Chinese rice wine or sake

For seasoning liquid

  • 5 cups chilledChinese-style white or brown rice
  • 1 1/2 tbsps. corn or safflower oil
  • 1 tbsp. minced peeled fresh gingerroot
  • 1 1/2 tbsps. Chinese rice wine or sake

The Causa

  • Oil for the pan
  • 1 cake pan or Pyrex dish, 8 inches long by 4 inches wide
  • 1/2 tsp. finely chopped parsley

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Char poblano chilies over gas flame or under broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes.
  2. Step 2 Heat oil in heavy large saucepan over low heat. Add poblanos and next 6 ingredients. Cover pan; cook until onion softens, stirring occasionally, about 10 minutes.

    For this step you will need

  3. Step 3 Add rice; cook 2 minutes, stirring occasionally. Add broth, crushed tomatoes and salt. Bring just to boil.

    For this step you will need

  4. Step 4 Reduce heat to low, cover pan and simmer until rice is tender and liquid is absorbed, about 25 minutes.

    For this step you will need