Green Poblano Rice
photo by ColoradoCooking
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 396.89 396.89 g can chicken broth or 396.89 g can beef broth
- 2 poblano peppers, stemmed,seeded and chopped
- 1 jalapeno peppers or 1 serrano pepper, seeded and chopped
- 118.29 ml cilantro
- 2.46-4.92 ml kosher salt
- 14.79 ml oil
- 236.59 ml uncooked long grain rice
- 1 small onion, minced
- 5 clove garlic, minced
directions
- 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.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com