This is a very basic recipe for Mexican rice that will complement any number of entrees. Just about any green chile works well in this dish, so try using jalapeños, serranos, or poblanos.
Few food ingredients are as versatile as chiles and few dishes are as versatile as chiles rellenos.
A versatile dish that’s easy to prepare, freezes well, and it’s appropriate for lunch and dinner.
If you want your Thanksgiving bird to be a stand-out, try Mole Poblano de Guajolote (aka Turkey in Chocolate Chile Sauce). It’s just one of the great Mexicanized Thanksgiving ideas she put forth in this article at our main site. Although this recipe is for sliced poultry and only serves 4-6 people, I’m sure you can do the math and scale it up if need be.
In an 1870s cookbook from Puebla there were recipes for 44 different moles but only one, Mole Poblano de Guajolote, or turkey in mole sauce, is called the National Dish of Mexico. This mole has descended from an Aztec chilemolli dish and although it’s called poblano, it doesn’t contain any poblano chiles. In this case poblano refers to the people of Puebla, birthplace of this dish. For an authentic taste, lard is used, but if that’s offensive to you, substitute vegetable oil. Also, Mexican chocolate can be used, but if you do, be sure to eliminate the cinnamon from the recipe.