Fiesta Rice (Arroz de Fandango)

This colorful rice is usually cooked and served in a clay cazuela as a substantial side dish alongside grilled chicken or meat, such as marinated steak with herbs (see related recipe at left). It also makes a tasty main dish. To roast the chilies, use long-handled tongs to hold them over a gas-stove burner until their skins are evenly blistered and charred, about 5 minutes; or roast directly over a very hot charcoal or gas grill. Alternatively, roast under a preheated broiler, turning occasionally, until evenly blackened and blistered, 6 to 8 minutes. Transfer the chilies to a paper bag and let stand for 5 minutes before peeling.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Fiesta Rice (Arroz de Fandango)
Review 1 for Fiesta Rice (Arroz de Fandango)
5 out of 5
5 out of 5
clay, alabama
April 27, 2011
Ability level:Professional
Cooks for:Over 10 people
Cooks:Once a week
Would You Recommend? Yes
1of 1found this review helpful.
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perfect for company dinners
April 27, 2011
this rice is sooo much better than the usual mex rice . the poblanos give it a nice bite, and depending on your chiles can include some nice heat, not too hot.
Pros: Yield, Appearance, Impressive, Will Make Again