Total Time
Prep 10 mins
Cook 35 mins

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.

Ingredients Nutrition


  1. Place chopped peppers and broth into a saucepan and bring to a boil.
  2. Reduce heat and simmer 10-12 minutes, or until peppers are tender.
  3. 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.
  4. Place onion and rice into a saucepan with the oil, and cook, stirring, until rice is opaque and onions are tender.
  5. Add garlic and cook briefly, until it becomes fragrant.
  6. Stir in broth mixture from the blender.
  7. Bring to a boil, then cover, reduce heat, and cook for 15-20 minutes or until rice is tender and liquid has been absorbed.
  8. Allow to sit with the pan lid on away from heat for 12-15 minutes, then fluff with a fork and serve.


Most Helpful

I have cooked this dish multiple times and it's a hit! As a matter of fact my daughter's birthday is today and she requested this.

Mexicoon Girl July 17, 2013

Great way to use up the poblanos and serranos from the garden. I made mine spicy, adding a few extra serranos. Very tasty side dish and simple to prepare. Will definitely make again.

FlyingCook December 13, 2011

i added a can of rotel to mine. yum. everyone liked it.

snickels January 29, 2011

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