Best 17 Poblano Rice Recipes

GREEN POBLANO RICE (ARROZ VERDE AL POBLANO)

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 STUFFED WITH CHORIZO, SHRIMP AND RICE

Steps:

• In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.
• Preheat oven to 400 degrees F.
• Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.
• When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.

CHORIZO AND RICE-STUFFED POBLANO PEPPERS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.
• Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.
• Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.

GREEN RICE WITH POBLANO CHILES

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.

POBLANO 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.

MEXICAN RICE STUFFED POBLANO PEPPERS

Steps:

• Fry rice in a little olive oil until it is lightly browned. (3-5 minutes).
• add rotel (and juice), garlic, onion, cumn.
• fry one more minute and pour into sauce pan with the water and beans.
• boil for 15 minutes or until tender.
• in the mean time, slice poblano peppers in half and remove seeds.
• Broil peppers for 3-5 minutes to begin roasting.
• Pile rice mix on top of poblano peppers and sprinkle with cheese.
• bake for 15-20 minutes, until cheese is lightly browned.

GREEN POBLANO RICE

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-CHILE RICE

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.

GREEN POBLANO RICE

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.

ROASTED POBLANO CHEESY RICE

Steps:

• Roast the poblano peppers. Like the author of this recipe, I hold them over the flame on the stove using tongs (or just a fork!) and keep turning them until they're blackened. I put them into a paper bag and fold it over and wait for them to cool. Then I peel the skin off which is usually not too difficult if they're fully cooled.
• Dice the poblanos.
• Preheat oven to 350. In the meantime, melt butter in a large pan. When hot, saute onions until caramelized. Add poblanos and saute 2 minutes more, until peppers and onions are well mixed.
• In a large bowl, mix the cooked rice with the onion/poblano mix. Add cottage cheese, sour cream, and 1 1/2 c shredded cheese.
• Put seasoned rice in a buttered, oven safe casserole dish. Top with remaining 1/2 c shredded cheese. Bake until rice is warmed through and the cheese on top has melted and turned light brown.

STEAK AND CHEESE STUFFED POBLANO PEPPERS OVER RICE

Steps:

• The Meat: Season Flat iron Steak with Salt and Pepper. Grill for 8 minutes per side or until medium rare. Set aside to rest. Cut into 1" cubes The Peppers: Roast poblano peppers under broiler turning ¼ turn every 3 minutes until skin is charred and bubbly. Place peppers into sealed plastic bag to cool. Peel peppers and remove seeds. Don't be too concerned about creating a pouch; the pepper will eventually loosely surround the filling Cilantro: Dice cilantro and put aside The Rice: In a 4-quart pan, sauté rice with butter for 2-3 minutes. Add Ro-Tel tomatoes and 2 ½ cups of water. Bring to a boil and let simmer for 20 minutes. Once rice is cooked, add half of the cilantro and stir with a fork to incorporate. The Sauce: In a saucepan, add sour cream, the zest of 1 lime and the juice of ½ lime, cumin and chili powder. Stirring continuously, bring sauce to a boil for 30 seconds or until bubbly, and remove from heat. The Assembly: In a large mixing bowl, combine Queso Fresco, ½-cup cilantro and the steak. Mix well. Form four equal size balls. Now insert the balls into the peppers. This will require some forming of the ball, which will eventually take on a football shape. Divide rice equally among 4 individual serving boats. Place the stuffed peppers on top of the rice. Cover the stuffed peppers and rice with four equal parts of the sour cream mixture. Bake for 30 minutes in a 400°F Oven Sprinkle lightly with chili powder as a garnish and serve.

POBLANO PEPPER-CILANTRO 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 STUFFED WITH CHORIZO, SHRIMP AND RICE

Steps:

• In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes. Preheat oven to 400 degrees F. Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds. When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.

SPICY POBLANO RICE

Steps:

• In a saucepan over medium heat, warm 1 tablespoon canola oil. Add onion and poblano chile; cook 4 minutes.
• Transfer to a blender. Add 2 cups water, 1/4 cup each cilantro and parsley leaves; season with salt and pepper. Puree until smooth, 1 minute.
• In same pan, heat remaining tablespoon oil and rice. Cook, stirring, until lightly toasted, about 2 minutes. Stir in puree. Bring to a boil; reduce heat. Cook, covered, until tender, 15 to 17 minutes.
• Remove from heat; let stand 5 minutes. Fluff rice; stir in 1 tablespoon each chopped cilantro and parsley.

CHEESY ANAHEIM AND POBLANO PEPPER RICE

Steps:

• Roast the peppers and remove skins. If you are using an oven, turn it on to the broiler setting. Brush each pepper with 1-2 teaspoons of vegetable, sunflower, or another high-smoke point oil. Arrange the peppers on a baking sheet, then place the sheet on the highest rack in your oven. Keeping a close eye on the peppers, remove them once dark, blackened spots appear. As with stove-top roasted peppers, place in a bowl and cover for 15 minutes. Follow the above directions for removing the skins and seeds. Cook the rice. Place the 5 cups of water and salt in a large pot with a lid. Bring to a rolling boil over high heat. Stir in the rice, then cover the pot and reduce the heat to low. Cook for 22-25 minutes, until the water has evaporated completely. Turn off the heat. Use a fork to fluff up the rice, then cover again and let the rice sit for 5 minutes. Attach the large chopping blade to your food processor (or use a high powered blender). Add the roasted Anaheim peppers, one of the Poblano peppers, garlic, onion tomatillos. Blend until smooth. Add in the sour cream until completely combined. Preheat your oven to 375°F. Lightly oil or butter a 9×9 inch baking pan. Dice up the remaining Poblano pepper. Fold the diced Poblano pepper as well as the blended pepper mixture into the rice. Add about half of the cheddar, half of the monterey jack cheese and half of the cotija cheese, coriander, oregano, pepper and salt, stirring until everything is evenly combined. Pour the rice into your prepared baking dish. Sprinkle on the remaining cheddar, monterey jack, and cotija cheese. Bake for 20-25 minutes, until the top is nicely golden brown. Allow the rice to sit for 5 minutes before serving.

ARROZ POBLANO (POBLANO RICE)

Steps:

• Preheat a large skillet over medium-high heat. Add oil and heat until shimmering. Add chicken breast, cook until completely cooked through and browned on both sides. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet, tent loosely with foil to keep warm and set aside.
• Return skillet to heat. Add onion and cook for 3-4 minutes, stirring occasionally. Add garlic and cook one more minute. Stir in roasted and chopped poblano pepper. Remove from skillet and set aside.
• In same skillet, place corn, water, buttery spread (if using) and contents of rice package. Bring to a boil, cover and reduce heat. Simmer for 7 minutes or until water has been absorbed and rice is tender. Add onion mixture back to skillet and toss together.
• Place rice mixture on a serving platter. Slice chicken and place on top of rice (or chop into bite-sized pieces and stir into rice, then plate). Serve immediately.

RICE WITH ROASTED POBLANO, SPINACH, AND FRESH CHEESE

Steps:

• See page 180 of Mexico One Plate at a Time.