Name: Green Poblano Rice Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 medium poblano peppers, diced (about 1.5 cups); ½ white or yellow onion, diced; 1 garlic clove, minced; ¼ cup fresh cilantro; 2 tablespoons butter, divided; 2 cups chicken broth or vegetable broth; ¼ teaspoon salt; 1 cup long grain white rice, uncooked

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Introduction

Green Poblano Rice is a flavorful and vibrant dish featuring roasted poblano peppers blended into a creamy sauce that infuses the rice with a mild, smoky heat. It’s a perfect side for Mexican-inspired meals or as a light, comforting main on its own.

A white plate is filled with a thick layer of green rice that looks soft and moist with visible grains mixed with small green herb bits. A silver spoon is partly immersed on the right side of the dish. In the background, there is a bunch of fresh green herbs and a whole white onion resting on a wooden board, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium poblano peppers, diced (about 1.5 cups)
½ white or yellow onion, diced
2 tablespoons butter, divided
1 garlic clove, minced
2 cups chicken broth or vegetable broth
¼ cup cilantro
¼ teaspoon salt
1 cup long white grain rice, uncooked

Instructions

Step 1: In a medium sauce pot over medium heat, melt 1 tablespoon of butter. Add the diced onion and poblano peppers, cooking until softened, about 8 minutes. Add the minced garlic and cook for an additional minute.
Step 2: Transfer the cooked vegetables to a blender. Add the chicken or vegetable broth, cilantro, and salt. Blend until smooth.
Step 3: Return the same pot to medium heat and melt the remaining 1 tablespoon of butter. Add the rice and toast it, stirring occasionally, until it becomes light brown with a nutty aroma.
Step 4: Pour the blended poblano mixture into the pot with the toasted rice. Increase the heat to medium-high and bring the mixture to a boil.
Step 5: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 17 minutes.
Step 6: After 17 minutes, check the rice. If too much liquid remains, cook uncovered for a few more minutes until the excess evaporates. Fluff the rice with a fork and serve.

Tips & Variations

If the rice is still a little firm after cooking, cover and cook for an additional 2 minutes. If the liquid is absorbed but the rice isn’t soft enough, stir in 2 more tablespoons of broth or water and cook gently.

Storage

Store leftover Green Poblano Rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water or broth to keep it moist.

How to Serve

A white plate filled with a mound of green rice, with each grain distinct and coated in a thick green sauce with a slightly chunky texture, piled high in the center. A silver spoon is partially inserted on the right side of the plate. The plate sits on a round wooden board, and in the background, there is a bunch of bright green cilantro and a whole white onion on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of rice?

Long grain white rice works best for this recipe due to its texture and cooking time, but you can substitute with jasmine or basmati rice. Adjust the liquid and cooking time accordingly.

Can this recipe be made vegan?

Yes, simply use vegetable broth instead of chicken broth and replace the butter with a plant-based alternative or oil.