Poblano Chile Green Rice

Name: Poblano Chile Green Rice
Prep time: 20 min
Cook time: 33 min
Total time: 53 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3.5 cups Chicken Broth; 1 sprig Epazote; 1 clove Garlic; 0.5 whole Onion; 5 whole Poblano Pepper; 1 pinch Salt; 2 tbsp Vegetable Oil; 1.5 cups White Rice

Side Dish 🥗 Mexican Sugar-Free Vegetarian 🥦Plant-Based 🌻Halal 🕌

Poblano Chile Green Rice blends tender white rice with roasted poblano peppers, garlic, and epazote for a gently smoky, herbaceous flavor. Cooked in rich chicken broth, it’s fluffy and aromatic with a mild heat that complements grilled meats or tacos. Serve it as a vibrant side for weeknight dinners or festive gatherings.

Prep20 mins
Cook33 mins
Serves4
DifficultyMedium

1

Position an oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil. Arrange the poblano peppers cut-side down on the prepared sheet.
2

Broil until the pepper skins are blackened and blistered, 5 to 8 minutes. Transfer the charred peppers to a bowl and seal tightly with plastic wrap. Let them steam as they cool, about 20 minutes. Peel off and discard the skins.
3

Place 4 poblano peppers, 1 cup chicken broth, the onion, and the garlic in a blender; blend until smooth.
4

Heat oil in a saucepan over medium heat and fry the rice, stirring constantly, until evenly browned, 3 to 5 minutes. Stir in the poblano chile mixture and the remaining 2 1/2 cups chicken broth, epazote, and salt. Bring to a boil, cover, reduce the heat to low, and cook until the rice is tender and all the liquid is absorbed, 20 to 25 minutes.
5

Slice the remaining poblano chile and use it as a garnish for the rice.