Amazing fall colors have arrived in the farmers’ markets. Catching my attention recently were the many different kinds, colors, and shapes of peppers and chilies.
Knowing basically nothing about cooking Mexican food, it felt almost adventuresome to contemplate what to buy not having any idea what I would eventually cook with what I bought. That’s part of the fun when you shop at a farmers’ market.
I came home with red and green pasilla chilies, also known as poblanos, chilacas (long, skinny, and deep green), and jalapeños. Charring them so they could be skinned and seeded takes a little time, but it was ultimately very satisfying to successfully skin the chilies.
What was brand new to me is part of daily life for millions of people. Combined with more familiar ingredients, this four-chili brown rice is spectacular. White rice can also be used but there is a little extra fiber and more vitamins in the brown rice.
I added a can of black beans, more oregano, and cumin to the leftovers the next day and had it with a scrambled version of huevos rancheros using egg substitute.
Servings: 8 to 10