Green Poblano Rice

5.0(9)

Adapted from a recipe I found on the internet. I made some changes and it turned out pretty good. If you like it spicy, add a chopped jalapeno or serrano pepper. If you just like savory, leave that part out.

by PalatablePastime·published 2005-01-07

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Long Grain Rice

Servings

4 serving(s)

Total time

45 min

prep 10 min

Calories / serving

237 kcal

Ingredients (9)

serves

1 (14 ounce) can chicken broth or 1 (14 ounce) can beef brothchicken
2 poblano peppers, stemmed,seeded and choppedpoblano-pepper
1 jalapeno peppers or 1 serrano pepper, seeded and choppedpepper
1/2 cup cilantrocilantro
1/2-1 teaspoon kosher saltsalt
1 tablespoon oiloil
1 cup uncooked long grain ricelong-grain-rice
1 small onion, mincedonion
5 cloves garlic, mincedgarlic

Instructions (8 steps)

01Place chopped peppers and broth into a saucepan and bring to a boil.
02Reduce heat and simmer 10-12 minutes, or until peppers are tender.
03Allow 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.
04Place onion and rice into a saucepan with the oil, and cook, stirring, until rice is opaque and onions are tender.

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Rich recipe — supports nutrition-aware planning.