This Poblano Rice is packed with poblano and cilantro flavors and has a beautiful green hue. Ready in just 35 minutes, this rice adds a delicious twist that is perfect for weeknight dinners or special occasions.

I absolutely love this green rice! The combination of poblano peppers and cilantro creates a vibrant, fresh taste that I can’t get enough of. It's the perfect side for your grilled steaks, tacos, or fajitas.
If you want more flavorful rice recipes, try my Cilantro Lime Rice or Easy Mexican Rice. Use this rice in a Chicken Fajita Rice Bowl for a tasty dinner.
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Ingredients & Substitutions
- Poblano Peppers - You will need two medium poblano peppers, which is about 1 ½ cups of diced poblanos.
- Onion - Adds a sweet, savory base to the dish. Yellow onions or white onions work best.
- Butter - The butter in this recipe helps to cook the vegetables and toast the rice. You can also use olive oil.
- Garlic Clove - If you don't have a garlic clove, use one teaspoon of garlic powder instead.
- Chicken Broth - Chicken broth adds more flavor to the rice. You can also use vegetable broth, chicken stock, or water. I wouldn't recommend beef broth as the the flavors might overpower the poblano's flavor.
- Cilantro - Cilantro gives the rice a nice, herby, fresh taste; you can omit it if you don't like the taste of cilantro.
- Salt - Start with ¼ teaspoon of salt to be safe, and add more after the rice is done cooking if you think it's needed. If you are sensitive to salt, use a low-sodium chicken broth and omit the salt.
- Long Grain White Rice - I used long grain rice in this recipe, but you can use medium white grain rice or brown rice. You will need to adjust the cooking time and amount of broth used according to the rice packaging.
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 chiles and cook until softened about 8 minutes.
Add the garlic and cook for an additional minute.
Step 2 | Blend
Transfer the cooked vegetables to a blender or food processor. Add the stock, cilantro, and salt. Blend until smooth.
Step 3 | Toast Rice
In the same pot, melt the remaining one tablespoon of butter over medium heat. Add the rice and toast, stirring occasionally, until the rice is light brown and has a nutty aroma.
Step 4 | Cook Rice
Pour the poblano mixture into the pot with the rice. Turn up 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. Fluff the rice with a fork and serve!
Tips
Too Much Liquid: 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.
Toast the rice: Don’t skip toasting the rice! It adds a nutty flavor and helps prevent the rice from getting mushy.
Rice Not Cooked: If the rice is still a little hard after the 17 minutes and all the liquid has been absorbed, mix in 2 more tablespoons of broth or water, cover and cook for 2 more minutes.
Variations
- Jalapeño Peppers - Add ½ of a jalapeño pepper (with seeds) while sautéing the onions and poblanos for a bit of heat.
- Zest - Once the rice is done cooking, squeeze 1 tablespoon of lime juice or 1 tablespoon of lemon juice to add fresh citrus flavor to it.
- Cheese - Stir in ½ cup of Monterey Jack cheese to make a creamy, cheesy rice dish.
If you love the flavor of this rice, try my other poblano recipes: Poblano Pasta and Smothered Poblano Chicken.
Why You'll Love This Recipe
- Easy to Make: You only need a handful of simple ingredients and 35 minutes to make this!
- Perfect Side Dish: It's a flavorful side that pairs wonderfully with everything from tacos to grilled meats.
Common Questions
Poblano rice stores well in the fridge for up to 3 days. Reheat it in the microwave or on the stovetop with a splash of water to bring back the moisture.
No, poblano peppers are very mild, so this rice has no heat to it. If you want heat, add ½ of a jalapeño with seeds to the dish.
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.
Have you tried this recipe yet? I'd love to know how it turned out! Leave a ⭐️⭐️⭐️⭐️⭐️ review below or tag @MeganVsKitchen on social.
Poblano Rice
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.
Did you make this recipe? Let me know!