| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 tablespoons vegetable oil, divided
- 1/2 medium white onion, chopped
- 2 poblano chiles, stemmed, seeded and chopped
- 1 clove garlic, peeled and roughly chopped
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup chicken broth, plus more if needed
- 1 cup long grain rice
Instructions
- Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the poblano chiles and saute, about 8 minutes. Mix in the garlic and cook until fragrant, about 1 minute. Season with the salt and pepper. Add 1 cup broth and bring to a boil. Turn off the heat and let cool.
- Transfer the mixture to a blender and process until smooth, about 1 minute. Measure the liquid yield from the blender, adding more chicken broth if necessary to yield 2 total cups of poblano liquid. Adjust seasoning to taste.
- Meanwhile, clean the skillet, place over medium heat and add the remaining 1 tablespoon oil. Fry the rice until slightly golden. Pour the poblano puree into the skillet and bring to a simmer. Turn down the heat to medium-low and cover tightly. Cook for 30 minutes, turn off the heat and let rest for 10 minutes. Fluff with a fork before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 200 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 1 mg |
| Sodium | 239 mg |
| Serving Size | 1 of 6 servings |
| Calories | 200 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 1 mg |
| Sodium | 239 mg |
Reviews
I’ve made these twice so far. I only cook the rice and poblano mixture for 15 minutes as that’s what the instructions on the bag of rice says. Comes out perfect each time. My son loves it too. Nice little spicy flavor from the poblanos!
I did read some of the reviews and am very surprised that some found it bland and some said the rice burned though they were using a non-stick pan. For those who found it bland, is it because you like it spicier or did you use the correct peppers? For those who burnt the rice, did you stir it after turning down the heat and before covering it? Was the burner still set too high of a temp?
So. Easy. And So. Delicious. A perfect accompaniment for the Sheet Pan Party Fajitas. The sweet poblanos and the rice as such a cooling side dish for flavorful fajitas! I’ll do this dish again, and again.
So delicious. Best rice I have ever made. I did not have broth so used water. It still had a ton of flavor.
This is by far one of my favorite rice dishes to make, especially when cooking Mexican dishes and we have family or friends over. Everyone loves this rice (including the kiddos!). I usually like more flavor and since usually there are more then 10 of us eating, I add extra of everything. I usually make 6 cups of rice so I add 2 onions, 6-8 cloves of garlic (depending on their size), 8-10 poblano chiles. I fill my blender as much as possible to make a ratio of 2 cups of liquid per one cup of rice. Since I can’t fill my blender with the amount needed I pour half of the puree on the rice (after it’s been golden) then I add the remainder of the broth to the blender (blend it again) to make the complete ratio. I’ve also added grilled corn to this recipe a few times and it’s tasted just as great! I love, love this recipe!!! Thank you Maricela for posting this!
Used 4 poblanos — fire roasted on charcoal fire (lump charcoal). Had EXACTLY two cups of liquid. Wife really likes.
This was delicious.
Great base recipe! I added one chopped jalapeno with seeds to give it a little heat. When I made the liquid mixture it came out to a little over 2 cups, so I don’t know what happened with other reviewers who said it fell short.
Delicious! I didn’t have chicken stock either so I did what Barbie suggested (chicken bullion. Now my husband wants the poblano potato salad for dinner :
It was pretty good. I didn’t have two poblano’s so I added a tomatillo with the poblano. I also didn’t fry the rice. I steamed it first,so I adjusted the measurement of the chicken broth (1/4 cup,instead of 1 cup as I already added one cup of water to the rice in it’s cookerafter blending the mix. All in all,it still tasted good. I would make it again.
I thought it tasted great and it’s a keeper!