Green Poblano Rice
Transform your side dish game with this vibrant and flavor-packed Green Poblano Rice recipe! Infused with the smoky essence of roasted poblano peppers, fresh cilantro, and parsley, this dish offers a deliciously herbaceous twist on classic rice. The toasted rice is cooked to perfection in a savory blend of chicken or vegetable broth, giving it a tender, aromatic finish. Roasting the peppers unlocks their signature depth of flavor, while a touch of garlic and onion adds richness to every bite. This easy-to-follow recipe is ready in just 40 minutes and pairs beautifully with grilled meats, tacos, or roasted vegetables. Serve it warm with a squeeze of lime for an irresistible pop of brightness. Perfect for weeknight dinners or as a show-stopping side at your next gathering!
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Recipe Information
Ingredients
- 1 cup White rice, long grain
- 2 large Poblano peppers
- 0.5 cup Fresh cilantro leaves
- 0.25 cup Fresh parsley leaves
- 2 large Garlic cloves
- 0.5 medium White onion
- 2 cups Chicken broth (or vegetable broth for vegetarian)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 medium Lime (optional, for garnish)
Instructions
Begin by roasting the poblano peppers. Place them directly over a gas flame or under a broiler, turning occasionally, until the skin is blackened and blistered on all sides. This should take about 5-7 minutes.
Transfer the roasted peppers to a bowl and cover them with a clean kitchen towel or plastic wrap. Let them steam for 10 minutes to loosen the skins.
Once steamed, peel off the charred skin from the peppers. Remove the stems, seeds, and membranes, then chop the peppers into smaller pieces.
In a blender, combine the chopped poblano peppers, cilantro, parsley, garlic cloves, white onion, and 1 cup of chicken broth. Blend until smooth and set aside.
Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. Drain thoroughly.
Heat the olive oil in a medium saucepan over medium heat. Add the rice and sauté for 3-4 minutes, stirring frequently, until the rice is lightly toasted and fragrant.
Pour the poblano mixture from the blender into the saucepan with the rice. Stir to coat the rice evenly, then add the remaining 1 cup of chicken broth and salt. Stir again to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the saucepan tightly with a lid and let the rice simmer for 18-20 minutes, or until the liquid is fully absorbed and the rice is tender.
Once cooked, remove the saucepan from heat and let the rice sit, covered, for 5 minutes to allow it to steam further.
Fluff the rice with a fork and serve warm. Optionally, garnish with a squeeze of fresh lime juice or extra cilantro leaves.
Nutrition Facts
Calories |
168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.5 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 279 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
