Green Poblano Rice
April 18, 2013
Categories: Side Dishes, Rice, White Rice, Vegetables, Peppers, Mexican, Southwest, Cinco de Mayo, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Hot Peppers more
"Spicy with the jalapeno added. If you just like savory, omit the jalapeno. Pblano peppers can vary in heat but most are mild. Taste yours before adding if you are concerned with spice."
- Serving Size: 1 (232.3 g)
- Calories 236.4
- Total Fat - 5.1 g
- Saturated Fat - 0.8 g
- Cholesterol - 0 mg
- Sodium - 704.5 mg
- Total Carbohydrate - 42.4 g
- Dietary Fiber - 3.3 g
- Sugars - 3.8 g
- Protein - 5.3 g
- Calcium - 31.1 mg
- Iron - 1.2 mg
- Vitamin C - 79 mg
- Thiamin - 0.2 mg
Step by Step Method
Place chopped peppers and broth into a saucepan and bring to a boil.
Reduce heat and simmer 10-12 minutes, or until peppers are tender.
Allow mixture to cool (if you blend it hot, it will fly out of the blender and burn you), then puree in a blender (broth and all) along with cilantro and salt.
Place onion and rice into a saucepan with the oil, and cook, stirring, until rice is opaque and onions are tender.
Add garlic and cook briefly, until it becomes fragrant.
Stir in broth mixture from the blender.
Bring to a boil, then cover, reduce heat, and cook for 15-20 minutes or until rice is tender and liquid has been absorbed.
Allow to sit with the pan lid on away from heat for 12-15 minutes, then fluff with a fork and serve.
Tips & Variations
No special items needed.