Yucatan Poblano Rice
Recipe: #28728
November 21, 2017
Categories: Side Dishes, Rice, Mexican, Gluten-Free, Kosher Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Kosher Meat, Mexican Dinner, more
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Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (150.7 g)
- Calories 184.6
- Total Fat - 9.4 g
- Saturated Fat - 1.5 g
- Cholesterol - 34 mg
- Sodium - 268.7 mg
- Total Carbohydrate - 20 g
- Dietary Fiber - 1.8 g
- Sugars - 3.1 g
- Protein - 5 g
- Calcium - 26.7 mg
- Iron - 1.2 mg
- Vitamin C - 77.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil 1 tablespoon.
Step 2
Add onions and peppers that you have When clear add garlic.
Step 3
Pour into blender with 1 cup chicken stock. Blend until smooth.
Step 4
Meanwhile heat 1 tablespoon oil.
Step 5
In same pan, add rice and cook until opaque.
Step 6
Add 1 cup of chicken stock.
Step 7
Stir in blender veggies.
Step 8
Cover and simmer 20 minutes.
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.
- Choose poblano chili peppers that are firm and dark green in color.
- For a vegan version of this recipe, use vegetable stock instead of chicken stock.
- Substitute the chicken stock for vegetable stock for a vegetarian option. This substitution provides a vegetarian alternative for those who do not consume meat.
- Substitute the poblano chili peppers for bell peppers for a milder flavor. This substitution provides a milder flavor for those who do not prefer spicy foods.
Vegetarian Yucatan Poblano Rice Heat oil 1 tablespoon. Add onions and peppers that you have When clear add garlic. Pour into blender with 1 cup vegetable stock. Blend until smooth. Meanwhile heat 1 tablespoon oil. In same pan, add rice and cook until opaque. Add 1 cup of vegetable stock. Stir in blender veggies. Cover and simmer 20 minutes.
Grilled Corn Salad: This bright and flavorful salad pairs perfectly with the savory Yucatan Poblano Rice. The sweetness of the grilled corn adds a nice contrast to the spicy peppers and garlic, while the crunchy vegetables provide a refreshing texture.
Grilled Avocado and Tomato Salad: This delicious salad is a great accompaniment to the Yucatan Poblano Rice. The creamy avocado and juicy tomatoes provide a nice balance to the spicy peppers and garlic, while the bright flavors of the lime juice and cilantro add a hint of freshness. The crunch of the onions and jalapenos provide a nice texture contrast.
FAQ
Q: How long should I simmer the rice?
A: Simmer the rice for 20 minutes, covered, until the liquid is absorbed and the rice is cooked through.
Q: Can I use brown rice for this recipe?
A: Yes, you can use brown rice for this recipe. Just make sure to adjust the cooking time and liquid to accommodate the longer cooking time of brown rice.
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Fun facts:
The Yucatan Poblano Rice is a traditional Mexican dish that was brought to the Yucatan region by the Spanish conquistadors in the 16th century.
The dish is also a favorite of celebrity chef, Rick Bayless, who has been credited with popularizing Mexican cuisine in the United States.