Green Poblano Rice Recipe
This flavorful Green Poblano Rice recipe features tender poblano peppers blended into a smooth, vibrant sauce that’s combined with toasted long grain white rice and simmered to perfection. It’s a fragrant and tasty side dish perfect for Mexican-inspired meals or any time you crave a savory, mildly spicy rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Vegetables and Herbs
- 2 medium poblano peppers, diced (about 1.5 cups)
- ½ white or yellow onion, diced
- 1 garlic clove, minced
- ¼ cup fresh cilantro
Other Ingredients
- 2 tablespoons butter, divided
- 2 cups chicken broth or vegetable broth
- ¼ teaspoon salt
- 1 cup long grain white rice, uncooked
Instructions
- Sauté Vegetables: In a medium saucepan over medium heat, melt 1 tablespoon of butter. Add the diced onion and poblano peppers, cooking until softened, about 8 minutes. Then, add the minced garlic and cook for an additional minute to release its aroma.
- Blend Sauce: Transfer the cooked onion, poblano peppers, and garlic into a blender. Add the chicken or vegetable broth, fresh cilantro, and salt. Blend until the mixture is smooth and well combined.
- Toast Rice: Return the same saucepan to the stove and melt the remaining 1 tablespoon of butter over medium heat. Add the uncooked rice and toast it, stirring occasionally, until the grains turn light brown and emit a nutty aroma.
- Combine and Boil: Pour the blended poblano mixture into the saucepan with the toasted rice. Increase heat to medium-high and bring the mixture to a boil.
- Simmer Rice: Once boiling, reduce the heat to low and cover the pot. Let the rice simmer gently for 17 minutes to absorb the flavors and cook through.
- Adjust and Finish: After 17 minutes, check the rice’s texture. If there is still excess liquid, cook uncovered for a few more minutes until the liquid evaporates. Fluff the rice with a fork and serve warm.
Notes
- If the rice remains slightly firm after 17 minutes, cover and cook for another 2 minutes.
- If all the liquid has been absorbed but the rice is not cooked fully, stir in 2 more tablespoons of broth or water and continue cooking.
Keywords: Green Poblano Rice, Mexican Rice, Poblano Pepper Rice, Side Dish, Easy Rice Recipe
Find it online: https://hannahdelgado.com/green-poblano-rice-recipe/
