Green Poblano Rice Recipe

Step 1

Place chopped peppers and broth into a saucepan and bring to a boil.

Step 2

Reduce heat and simmer 10-12 minutes, or until peppers are tender.

Step 3

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.

Step 4

Place onion and rice into a saucepan with the oil, and cook, stirring, until rice is opaque and onions are tender.

Step 5

Add garlic and cook briefly, until it becomes fragrant.

Step 6

Stir in broth mixture from the blender.

Step 7

Bring to a boil, then cover, reduce heat, and cook for 15-20 minutes or until rice is tender and liquid has been absorbed.

Step 8

Allow to sit with the pan lid on away from heat for 12-15 minutes, then fluff with a fork and serve.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Instead of vegetable broth, use coconut milk. This substitution adds a creamy and slightly sweet flavor to the dish, which can help to balance out the spiciness of the peppers.
Instead of jalapeno or serrano peppers, use bell peppers. This substitution can help to reduce the overall spiciness of the dish, while still providing a flavorful and colorful addition.

Variations

Vegan Variation Replace the vegetable broth with vegan vegetable broth, and replace the oil with vegan-friendly oil. Omit the jalapeno pepper and serrano pepper, and replace with 1 teaspoon of chili powder or cayenne pepper for a milder spice.

Spicy Variation Replace the vegetable broth with a spicier broth, such as a spicy vegetable broth. Increase the amount of jalapeno pepper and serrano pepper to 1/4 cup each. Add 1/4 teaspoon of cayenne pepper for a spicier flavor.

Serve with

Mexican Street Corn Salad - This creamy, tangy, and spicy salad is the perfect accompaniment to the Green Poblano Rice. It adds a crunchy, flavorful contrast to the spicy rice, while the lime juice and cilantro bring out the flavors of the peppers in the rice.

Grilled Plantains - Grilled plantains are a delicious and easy side dish to serve with Mexican Street Corn Salad and Green Poblano Rice. The sweetness of the plantains balances the spiciness of the rice and the tanginess of the salad, while the caramelized flavor of the grilled plantains adds a unique depth of flavor to the meal.

FAQ

Q: How long does it take to cook the rice?

A: After bringing the broth mixture to a boil, cover the saucepan and reduce the heat. Cook for 15-20 minutes or until the rice is tender and the liquid has been absorbed. Then, let the pan sit with the lid on away from heat for 12-15 minutes before fluffing with a fork and serving.

Q: What type of rice should I use?

A: Long grain white rice is the most commonly used for cooking, but you can also use basmati, jasmine, or even brown rice. Be sure to adjust the cooking time and liquid amount accordingly.

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Fun facts:

Poblano peppers, which are used in this recipe, are native to Mexico and are often used in Mexican cuisine. It is believed that Aztecs were the first to cultivate them for food.

Jalapeno peppers, which are also used in this recipe, were made famous in the 1980s by the American singer and actor Willie Nelson, who named one of his songs “Jalapeno”.