Best Green Poblano Chile Rice Recipes

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GREEN RICE WITH POBLANO CHILES



Green Rice with Poblano Chiles image

Mexican green rice (arroz verde) is cooked in chicken broth with poblano chiles, onion and rice. The poblano chile gives it the rich green color and it tastes simply delicious.

Provided by Josefina Pérez

Categories     Side Dish     Rice Side Dish Recipes

Time 1h13m

Yield 4

Number Of Ingredients 8

5 poblano peppers, halved and seeded
3 ½ cups chicken broth, divided
½ small onion
1 clove garlic
2 tablespoons vegetable oil
1 ½ cups uncooked white rice
1 sprig fresh epazote leaves
salt to taste

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
  • Combine 4 poblano peppers, 1 cup chicken broth, onion, and garlic in a blender; blend until smooth.
  • Heat oil in a saucepan over medium heat and fry the rice, stirring continuously, until evenly browned, 3 to 5 minutes. Add poblano chile mixture and remaining 2 1/2 cups chicken broth, epazote, and salt. Bring to a boil, cover, reduce heat to low, and cook until rice is soft and all the liquid has been absorbed, 20 to 25 minutes.
  • Slice remaining poblano chile and serve as a garnish with the rice.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 62.5 g, Cholesterol 4.4 mg, Fat 8.1 g, Fiber 4.3 g, Protein 7.5 g, SaturatedFat 1.2 g, Sodium 895.1 mg, Sugar 3.2 g

POBLANO GREEN RICE



Poblano Green Rice image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 2 servings

Number Of Ingredients 7

3 medium poblano peppers
1 yellow onion
1/4 cup vegetable oil
3 cloves garlic
8 cups vegetable stock
4 cups basmati rice
1/2 bunch fresh cilantro, chopped

Steps:

  • Seed the poblano peppers, then rough chop them along with the onion. (Size is not super important, as we are going to purée them.) In a medium pot, add the vegetable oil and heat over medium-high heat. Add the peppers, onion and garlic and cook until the onions start to turn clear and all the veggies have some light caramelization. Transfer the mixture to a high-powered blender, such as a Vitamix, and pulse until the mixture is puréed thoroughly, about 2 minutes.
  • In a medium pot, combine the vegetable stock, rice and pepper mixture. Stir well and bring to a boil. Drop down to a simmer, then cover and allow to cook until the rice is fluffy and the majority of the liquid has been absorbed, 18 to 20 minutes.
  • Fold in the cilantro right before serving.

GREEN POBLANO RICE



Green Poblano Rice image

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.

Provided by PalatablePastime

Categories     Long Grain Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 (14 ounce) can chicken broth or 1 (14 ounce) can beef broth
2 poblano peppers, stemmed,seeded and chopped
1 jalapeno peppers or 1 serrano pepper, seeded and chopped
1/2 cup cilantro
1/2-1 teaspoon kosher salt
1 tablespoon oil
1 cup uncooked long grain rice
1 small onion, minced
5 cloves garlic, minced

Steps:

  • Place chopped peppers and broth into a saucepan and bring to a boil.
  • Reduce heat and simmer 10-12 minutes, or until peppers are tender.
  • Allow 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.
  • Place onion and rice into a saucepan with the oil, and cook, stirring, until rice is opaque and onions are tender.
  • Add garlic and cook briefly, until it becomes fragrant.
  • Stir in broth mixture from the blender.
  • Bring to a boil, then cover, reduce heat, and cook for 15-20 minutes or until rice is tender and liquid has been absorbed.
  • Allow to sit with the pan lid on away from heat for 12-15 minutes, then fluff with a fork and serve.

GREEN POBLANO RICE (ARROZ VERDE AL POBLANO)



Green Poblano Rice (Arroz Verde al Poblano) image

Provided by Rick Bayless

Categories     Pepper     Rice     Side     Vegetarian     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 2/3 cups chicken broth or water
2 fresh poblano chiles, stems and seeds removed, and roughly chopped
12 sprigs cilantro, plus extra for garnish
Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or water
1 tablespoon vegetable or olive oil
1 cup rice, preferably medium grain
1 small white onion, cut into 1/4-inch dice
5 garlic cloves, peeled and finely chopped

Steps:

  • The flavoring: In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree. Press through a medium-mesh strainer into a bowl and stir in the salt.
  • The rice: Wipe the pan clean, add the oil and heat over medium. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.
  • Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it's ready to serve.
  • Advance preparation: The rice can be made several days ahead; turn out the fluffed rice onto a baking sheet to cool, transfer to a storage container, then cover and refrigerate. Reheat the rice in a steamer basket set over boiling water.
  • Variations and improvisations: An obvious variation is to use 3 or 4 long green (Anaheim) chiles, or to mix poblanos and long greens with hotter chiles like jalapeño, manzano or habanero. Grilled corn cut from 1 cob or 1 large grilled zucchini (cubed) are tasty vegetable add-ins. About 1 cup coarsely shredded roast (or barbecued) pork or smoked salmon, mixed in toward the end of cooking, will make green rice a full meal.

POBLANO RICE



Poblano Rice image

Provided by Marcela Valladolid

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 8

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

Steps:

  • 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.

GREEN POBLANO RICE



Green Poblano Rice image

The mild taste of rice is the perfect accompaniment to robust seasonings such as chiles and cilantro.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 10

Number Of Ingredients 10

4 poblano chiles
1/3 cup chopped fresh cilantro
4 cups reduced-sodium chicken broth
1/2 teaspoon chicken bouillon granules
2 tablespoons olive oil
1/4 cup finely chopped onion
2 cloves garlic, finely chopped
2 cups uncooked converted white rice
1/3 cup finely chopped parsley
1/2 teaspoon salt, if desired

Steps:

  • Place whole chiles over open flame of gas stove, turning them from time to time, until skin is blistered and lightly charred. (Or brush oil on chile surface and place under broiler, turning carefully with tongs until blistered.) Place roasted chiles in food-storage plastic bag about 10 minutes to loosen skins. Remove skin of each by running hands down the chile. Make a vertical slit on one side of roasted and peeled chile, open down one side, and carefully remove seeds and stems.
  • In blender, place roasted chiles, cilantro, 2 cups of the broth and the bouillon granules. Cover; blend about 45 seconds or until smooth. Strain; discard solids. Set aside.
  • In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook and stir 1 minute. Add rice; cook about 5 minutes, stirring occasionally, until rice is light golden.
  • Stir in strained chile liquid. Stir in remaining 2 cups broth, half of the parsley and the salt. Reduce heat to low. Cover; cook 20 to 25 minutes or until rice is almost tender. Stir in remaining parsley.
  • Increase heat to medium. Uncover; cook about 3 minutes or until liquid is absorbed. Add salt to taste. Let stand 5 minutes before serving.

Nutrition Facts : Calories 180, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 0 g, TransFat 0 g

GREEN POBLANO-CHILE RICE



Green Poblano-Chile Rice image

This rice gets a flavor infusion from chiles, cilantro, garlic, and scallions.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 8

1 1/2 cups long-grain rice
1 bunch scallions, white and pale-green parts only
2 fresh poblano chiles, stems, seeds, and ribs discarded, flesh coarsely chopped
3 garlic cloves
12 fresh cilantro sprigs, plus more for garnish
1 tablespoon vegetable oil
3 cups homemade or low-sodium store-bought chicken stock
Coarse salt and freshly ground pepper

Steps:

  • Soak rice in water 5 minutes; drain. Puree scallions, chiles, garlic, cilantro, and 1/4 cup water in a blender.
  • Heat oil in a large nonstick saucepan over medium-high heat until hot but not smoking. Cook rice, stirring, until just golden, 4 to 5 minutes. Add chile puree; cook, stirring, until rice is almost dry, about 3 minutes. Add stock and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low. Cook until nearly all liquid is absorbed, about 10 minutes. Remove from heat. Cover; let stand until all liquid is absorbed, 25 to 30 minutes.
  • Fluff rice with a fork, and season with salt and pepper. Garnish with cilantro.

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