Description

This flavorful Green Poblano Rice recipe features bright poblano peppers and fresh cilantro blended into a vibrant green sauce, combined with toasted long grain white rice and cooked in savory chicken or vegetable broth. Perfect as a side dish to brighten up any dinner table, this easy stovetop recipe yields fluffy, aromatic rice infused with a mild heat and herbal notes from the poblanos and cilantro.

Ingredients

Scale

Vegetables and Aromatics

2 medium Poblano peppers, diced (about 1.5 cups)
½ white or yellow onion, diced
1 garlic clove, minced
¼ cup cilantro

Liquids and Seasonings

2 cups chicken broth or vegetable broth
¼ teaspoon salt

Other

2 tablespoons butter, divided
1 cup long white grain rice (uncooked)

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Instructions

Sauté Vegetables: In a medium saucepan over medium heat, melt 1 tablespoon of butter. Add the diced onion and poblano peppers, and cook until they soften, about 8 minutes. Then add the minced garlic and cook for 1 more minute to release its aroma.
Blend Poblano Mixture: Transfer the cooked vegetables to a blender. Add the chicken or vegetable broth, cilantro, and salt. Blend until the mixture is smooth and vibrant green.
Toast Rice: Return to the same saucepan and melt the remaining 1 tablespoon of butter over medium heat. Add the uncooked rice and toast it, stirring occasionally, until it turns light brown and emits a nutty aroma, about 3-4 minutes.
Combine and Boil: Pour the blended poblano mixture into the saucepan with the toasted rice. Increase heat to medium-high and bring the mixture to a boil.
Simmer Rice: Once boiling, reduce the heat to low, cover the pot, and let the rice simmer gently for 17 minutes, allowing it to absorb the liquid fully.
Check and Finish: After 17 minutes, check the rice for doneness. If it’s still too wet, uncover and cook for a few more minutes to evaporate excess liquid. Fluff the rice with a fork and serve warm.

Notes

If the rice is still a little hard after the 17 minutes, cover and cook for another 2 minutes.
If all the liquid has been absorbed but the rice is undercooked, mix in 2 more tablespoons of broth or water and continue cooking until tender.