Best 8 Poblano Pepper Cilantro Rice Recipes

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**Discover Poblano Pepper Cilantro Rice: A Culinary Delight that Explores Bold Flavors and Easy Preparation**

Prepare to tantalize your taste buds with Poblano Pepper Cilantro Rice, a vibrant dish that harmonizes the smoky heat of poblano peppers with the refreshing brightness of cilantro. This culinary creation offers a symphony of flavors and textures, inviting you on a delightful gastronomic journey. Our recipe collection features a diverse range of delectable variations, catering to various dietary preferences and culinary desires. Whether you're a vegetarian seeking a hearty main course or a meat-lover craving a flavorful side dish, our recipes promise to satisfy your cravings. Explore the classic Poblano Pepper Cilantro Rice recipe for a timeless taste experience, or venture into innovative territory with our Vegan Poblano Cilantro Rice and Gluten-Free Poblano Cilantro Rice variations. Each recipe is carefully crafted to deliver a unique symphony of flavors, making this dish a versatile addition to your culinary repertoire. So, embark on this culinary adventure and let the vibrant essence of Poblano Pepper Cilantro Rice captivate your senses.

Here are our top 8 tried and tested recipes!

MEXICAN GREEN RICE



Mexican Green Rice image

Roasted poblano peppers are the key to this authentic Mexican Green Rice. I've also been adding a handful of spinach to it lately. So good!

Provided by Patrick Calhoun | Mexican Please

Time 40m

Number Of Ingredients 9

1 cup rice
2 poblano peppers
10-15 sprigs cilantro
1 handful spinach (optional)
1/2 onion
1 garlic clove
2 cups stock
1/2 teaspoon salt
olive oil

Steps:

  • Roast the poblano peppers in the oven for 20-25 minutes. You can flip them over halfway through the roasting period if you want.
  • De-stem and de-seed the poblanos. Add them to a blender along with 10-15 sprigs of cilantro, a handful of spinach, 1/2 onion, and 1 garlic clove. Combine well.
  • Add a dollop of oil to a saucepan over medium heat. Add 1 cup of rice and cook until opaque and starting to turn golden brown, stirring regularly. This should only take a couple minutes so keep an eye on it to prevent burning.
  • Add the blender puree to the rice and cook for a couple minutes, stirring regularly. Add 2 cups of stock and 1/2 teaspoon of salt. Stir well, bring to a boil, then reduce heat to a simmer and let cook until all of the liquid is absorbed, approximately 15-20 minutes.
  • Remove from heat. Give a stir and cover the rice, letting it sit in its own steam for a few minutes.
  • Take a final taste for salt level, adding more if necessary. Serve immediately and store leftovers in an airtight container in the fridge.

Nutrition Facts : Calories 161 kcal, ServingSize 1 serving

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.

POBLANO RICE



Poblano Rice image

This recipe allows you to taste what poblano brings to the table. Most poblano recipes use the pepper as a container. This showcases the pepper and it's incredible stand-alone flavor. Great with fish!

Provided by MitchJGray

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
4 poblano peppers, seeded and roughly chopped
1 teaspoon onion powder
1 teaspoon garlic powder
1 ½ cups chicken broth
1 cup uncooked jasmine rice

Steps:

  • Heat butter in a skillet over medium-high heat. Saute peppers in butter until slightly soft, about 5 minutes. Add onion powder and garlic powder. Pour in chicken broth and bring to a boil. Add rice and reduce heat to low. Cover and cook until rice is tender and fluffy, about 12 minutes.

Nutrition Facts : Calories 255.5 calories, Carbohydrate 44.3 g, Cholesterol 17.5 mg, Fat 6.4 g, Fiber 3.5 g, Protein 5.3 g, SaturatedFat 3.7 g, Sodium 488.8 mg, Sugar 2.5 g

CILANTRO RICE



Cilantro Rice image

Borrowing from the fresh flavors of arroz verde and reminiscent of Chipotle's cilantro-lime rice, this simple dish is a low-effort, high-reward accompaniment to all good things, such as pork chops and crispy tofu. Though diced fresh onion could season the rice, onion powder is a savory bedrock with its concentration of umami, especially once bloomed in oil. This aromatic dish plays to the strengths of the cilantro plant: The stems cook with the rice, lending their peppery brightness, and the tender leaves confetti the dish for a final viridescent flourish.

Provided by Eric Kim

Categories     grains and rice, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 tablespoon onion powder
1 bunch cilantro, stems and leaves separated, both finely chopped
1 cup long-grain white rice, such as jasmine or basmati
1/2 teaspoon kosher salt (Diamond Crystal), plus more to taste
1 large jalapeño, thinly sliced
Juice of 1/2 lime, plus more to taste

Steps:

  • Melt the butter in a medium saucepan over medium heat. Add the oil, then stir in the onion powder and cilantro stems until fragrant, about 30 seconds. Add the rice and stir until oil-slicked, just a few seconds.
  • Add 1 1/2 cups water, raise the heat to high and bring to a simmer. Reduce the heat to low, cover the saucepan and cook until all of the water is absorbed, 17 to 20 minutes. Remove from the heat and let the rice sit, covered, to steam for 10 more minutes.
  • Fold in the salt, cilantro leaves, jalapeño and lime juice. Taste for seasoning, adding more salt and lime juice as desired.

EASY STUFFED POBLANOS



Easy Stuffed Poblanos image

My partner adores these saucy stuffed peppers-and I love how quickly they come together. Top with low-fat sour cream and your favorite salsa. -Jean Erhardt, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 7

1/2 pound Italian turkey sausage links, casings removed
1/2 pound lean ground beef (90% lean)
1 package (8.8 ounces) ready-to-serve Spanish rice
4 large poblano peppers
1 cup enchilada sauce
1/2 cup shredded Mexican cheese blend
Minced fresh cilantro, optional

Steps:

  • Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions. Add rice to meat mixture., Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. , Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.

Nutrition Facts : Calories 312 calories, Fat 13g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1039mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.

GREEN RICE (ARROZ VERDE)



Green Rice (Arroz Verde) image

There are many ways to make arroz verde, but most have something in common: a brightness and depth from the addition of plenty of fresh green ingredients, such as chiles and herbs. This recipe toasts the rice in oil first, then seasons it with a purée of onion, poblano, jalapeños and herbs. For a more complex dish, replace the cooking water with chicken stock or vegetable stock, and serve it with a side of soupy black beans.

Provided by Tejal Rao

Categories     grains and rice, side dish

Time 55m

Yield 3 to 4 servings

Number Of Ingredients 11

1 cup long-grain white rice, such as jasmine
1/4 cup olive oil
1/2 cup roughly chopped white onion (about half a small onion)
1/2 cup roughly chopped poblano pepper, stemmed and seeded (about half a large poblano)
1 jalapeño, stemmed, seeded and roughly chopped
2 cloves garlic, peeled
1/2 cup cilantro leaves
1/4 cup parsley leaves
1 teaspoon kosher salt, plus more to taste
1 1/4 cups chicken stock or water
1 lime, halved, to serve

Steps:

  • Rinse the rice a few times, until the water that drains from it runs almost completely clear. Set aside to drain well. Put the onion, poblano, jalapeño, garlic, cilantro, parsley and salt in a food processor with a splash of the measured stock or water if needed, to help the blades catch the ingredients and break them down. Purée until smooth.
  • Heat oil in a medium, heavy-bottomed pot over medium-high heat, then add the rice and stir well. When the grains are dry and toasted, and some are starting to color, about 5 to 10 minutes, add the mixture from the blender along with the remaining stock or water.
  • When the liquid comes to a rolling boil, give it a good stir, scraping at the bottom of the pot. Put a lid on the pot and turn the heat down to low. Cook for 15 minutes, then turn off the heat and let the rice rest for another 15 minutes before opening the lid. The green purée will have settled on the top of the rice, so gently mix it in as you stir and aerate the rice with a spatula. Taste, season with salt and serve with a wedge of lime.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 439 milligrams, Sugar 3 grams

POBLANO PEPPER-CILANTRO RICE



Poblano Pepper-Cilantro Rice image

Make and share this Poblano Pepper-Cilantro Rice recipe from Food.com.

Provided by gailanng

Categories     Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 1/2 teaspoons vegetable oil
1/2 cup white onion, chopped
2 poblano chiles, roasted, peeled, stemmed, seeded, and coarsely chopped (can oven roast or see Roasted Peppers: How to Roast a Pepper on a Gas Range)
2 teaspoons garlic, chopped
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup roughly chopped fresh cilantro leaves, plus more for garnish
1/4 cup roughly chopped fresh parsley leaves
1 3/4 cups chicken stock
1 cup long-grain white rice

Steps:

  • In a medium saucepan, heat 1 1/2 teaspoons of the oil over medium-high heat. Add the onions and chiles and cook, stirring, for 3 minutes. Add the garlic, cumin, salt, cilantro and parsley, and cook, stirring, for 30 seconds. Remove from the heat and transfer to a blender with 1/2 cup of the stock. Process on high speed until smooth.
  • Heat the remaining tablespoon of oil in the pan over medium heat. Add the rice and cook, stirring, until translucent, 1 to 2 minutes. Add the puree and cook, stirring, to evaporate most of the liquid, about 2 minutes.
  • Add the remaining stock, stir and cover, and lower the heat to medium-low. Simmer without stirring, until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Remove from the heat and let sit without stirring for 10 to 15 minutes. Fluff with a fork and serve, garnished with additional cilantro.

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.

Tips:

  • Choose the Right Poblano Peppers: Select firm, deep green poblano peppers with smooth skin and no blemishes. Avoid peppers with wrinkles or bruises.
  • Properly Roast the Poblano Peppers: To achieve a smoky flavor, roast the poblano peppers directly over an open flame or under a broiler until the skin blisters and chars. This step enhances the pepper's taste and aroma.
  • Remove the Pepper Skins Easily: Once roasted, place the peppers in a paper bag or wrap them in plastic wrap. Allow them to steam for 10-15 minutes. This process loosens the skin, making it easier to peel off.
  • Use Fresh Cilantro: Fresh cilantro adds a vibrant flavor and aroma to the rice. If you don't have fresh cilantro, you can substitute it with dried cilantro, but use only half the amount as it has a more concentrated flavor.
  • Cook the Rice Perfectly: To achieve fluffy and separate rice grains, use the correct water-to-rice ratio. For this recipe, a 1:2 ratio (1 cup rice to 2 cups water) is ideal. Bring the water to a boil, then reduce the heat to low and simmer covered for 18-20 minutes.

Conclusion:

Poblano pepper cilantro rice is a flavorful and versatile dish that combines the smoky heat of roasted poblano peppers with the freshness of cilantro. It's a perfect side dish for various Mexican-inspired meals or as a main course with additional toppings. The combination of textures and flavors in this dish creates a satisfying and memorable culinary experience. Whether you're a seasoned cook or just starting in the kitchen, this recipe is easy to follow and sure to impress your taste buds. So, gather your ingredients, fire up the stove, and embark on a flavorful journey with poblano pepper cilantro rice!

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