Green Poblano Rice Recipe
This Poblano Rice is packed with poblano & cilantro flavors and boasting a beautiful green hue, it’s sure to brighten up any dinner table.
Servings 4 Servings
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
If the rice is still a little hard after the 17 minutes, cover and cook for another 2 minutes. If all the liquid has been absorbed, mix in 2 more tablespoons of broth or water.
Nutrition
Serving: 1Serving | Calories: 245kcal | Carbohydrates: 42g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Fiber: 2g | Sugar: 3g
