If you've been making plain white rice as your go-to side, poblano rice is about to change your dinner routine. Made by blending sautéed poblano peppers, cilantro, and chicken broth right into the cooking liquid, every single grain soaks up that bright, fresh flavor. It's one of those recipes that sounds fancy but is totally weeknight-friendly and only takes 35 minutes.
I made this rice the first time because I wanted something more exciting than plain white rice to serve alongside fajitas. The color alone makes your whole plate look more put-together, and the flavor is fresh and bright without being overpowering.
This is the rice I reach for whenever I'm making tacos, grilled chicken, or anything Tex-Mex. It also works great inside a chicken fajita rice bowl.
Ingredients & Substitutions
- Poblano Peppers - You need two medium poblano peppers, which is about 1 ½ cups once diced. Poblano peppers are mild, they add a subtle, earthy pepper flavor without any real heat.
- Butter - Used to cook the vegetables and toast the rice. Olive oil works as a swap if that's what you have.
- Chicken Broth - Adds more depth to the rice than plain water. Vegetable broth or chicken stock both work. I'd skip beef broth, it tends to overpower the poblano flavor.
- Cilantro - This gives the rice that fresh, herby flavor and helps create the green color. If you're not a cilantro fan, you can leave it out. The rice will still be tasty, just less vibrant.
- Salt - Start with ¼ teaspoon and taste after cooking. If your broth is already salty, you may not need much extra.
- Long Grain White Rice - Medium grain white rice works too. If you use brown rice, check the package for adjusted liquid amounts and cook time.
Full ingredient list with quantities in the recipe card below
How to Make Poblano Rice
Step 1 | Cook Vegetables
Melt 1 tablespoon of butter in a medium saucepan over medium heat. Add the diced onion and poblano peppers and cook until softened, about 8 minutes. Add the garlic and cook for one more minute.
Step 2 | Blend
Transfer the cooked vegetables to a blender or food processor. Add the broth, cilantro, and salt. Blend until completely smooth.
Step 3 | Toast Rice
In the same pot, melt the remaining tablespoon of butter over medium heat. Add the rice and toast, stirring occasionally, until it turns light golden and smells nutty.
Step 4 | Cook Rice
Pour the blended poblano mixture into the pot with the toasted rice. Turn the heat up to medium-high and bring it to a boil. Once boiling, reduce the heat to low, cover, and simmer for 17 minutes. Fluff with a fork and serve.
Tips
Don't Skip Toasting the Rice - This step adds a nutty depth of flavor and helps keep the rice from going mushy. It only takes a couple of minutes, but it makes a real difference.
Too Much Liquid After 17 Minutes? - Remove the lid and cook uncovered for a few more minutes until the extra liquid evaporates.
Rice Still a Little Hard? - If the liquid is gone but the rice isn't quite done, stir in 2 tablespoons of broth or water, cover the pot, and cook for 2 more minutes.
Variations
- Add Heat - Toss half a jalapeño (with seeds) in with the onion and poblanos while they sauté. It adds a nice kick without overwhelming the poblano flavor.
- Add Citrus - Squeeze in 1 tablespoon of fresh lime juice after the rice finishes cooking. It brightens everything up.
- Make It Cheesy - Stir in ½ cup of Monterey Jack cheese right after fluffing the rice. It gets creamy and melty almost immediately. My creamy poblano pasta uses the same idea, poblano flavor with a rich, creamy finish.
Common Questions
Is this rice spicy? No. Poblano peppers are very mild, so this rice has no heat on its own. If you want some spice, add half a jalapeño with seeds while sautéing the vegetables.
What does poblano rice pair well with? Pretty much anything Tex-Mex. It's great alongside tacos, fajitas, grilled chicken, or enchiladas.
How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Add a splash of water before reheating to bring back the moisture.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Green Poblano Rice Recipe
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
- ¼ cup cilantro
- ¼ teaspoon salt
- 1 cup long white grain rice uncooked
Instructions
- In a medium sauce pot over medium heat, melt 1 tablespoon of butter. Add the diced onion and poblano chiles, and cook until softened, about 8 minutes. Add the garlic and cook for an additional minute.
- Transfer the cooked vegetables to a blender. Add the stock, cilantro, and salt. Blend until smooth.
- In the same pot, melt the remaining 1 tablespoon of butter over medium heat. Add the rice and toast, stirring occasionally, until the rice is light brown and has a nutty aroma.
- Pour the poblano mixture into the skillet with the rice. Turn the heat to medium- high and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 17 minutes.
- After 17 minutes, check the rice. If there's still too much liquid, cook uncovered for a few more minutes until the excess liquid evaporates.
- Fluff the rice with a fork and serve!
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
What to Pair with Poblano Rice
- Chicken Fajitas: The smokiness of the grilled chicken fajitas will pair perfectly with the bold, fresh flavors of poblano rice.
- Grilled Steak or Chicken: Serve alongside juicy, char-grilled meat for a hearty meal packed with flavor.
- Tacos: This rice is perfect as a side for any taco night, especially shrimp or fish tacos.
- Burrito Bowls: This rice would be great for your burritos or as a base for burrito bowls.
- Roasted Vegetables: Pair with charred vegetables for a lighter meal option.
Anonymous says
Fantastic flavor. Thanks for sharing. Made according to recipe and it is a keeper.
Anonymous says