This green rice recipe is out of this world! It is perfectly garlicky, cilantro-y and the poblanos give a round, smoky flavor to the rice that just makes it a perfect side dish to pretty much anything! This rice is a staple of mine when I'm feeling tex-mex for dinner, or as a side to grilled chicken, mahi-mahi or swordfish.
Delicious. Just try it and let me know what you think.
Here's how to do it.
INGREDIENTS (4-6 people):
- 2 poblano peppers
- 2 1/4 cups of long grain rice
- 4 1/2 cups of chicken broth (for a vegetarian/vegan option, use vegetable stock)
- 1 bunch of fresh cilantro
- 1 medium onion, diced finely
- 5 cloves of garlic, diced finely
- a splash of olive oil (not pictured)
- grossly dice the poblanos, remove the seeds and membranes and chop the cilantro (reserve a little cilantro for decoration)
Note: if you want more heat, keep the seeds and membranes of the poblano peppers
- bring the chicken broth to a boil, add the chopped cilantro and poblanos and cook over medium-high heat for about 10-15 minutes, or until the poblanos are soft
- using a stick-blender, puree until smooth: this liquid will be the cooking liquid for the rice
- in a thick bottom pan, heat a splash of olive oil over medium heat and saute the onion and rice together for 4-5 minutes
Note: I switched pots mid-recipe after realizing my first pot was too small, hence the differences in pictures :)
- add the garlic and cook for another minute
- pour the poblano broth over the sauteed rice and bring back to a boil
- cover and let simmer for about 20 minutes over very-low heat, or until the rice is cooked through and the liquid has been completely absorbed
- serve as a side dish to a mexicali, texmex or mexican inspired meal :) This rice is a delicious addition to a grilled mahimahi steak, chicken or pork chops!