Two Chile Green Rice
Add a vibrant twist to your dinner table with this flavorful Two Chile Green Rice! This recipe transforms simple long-grain white rice into a bold and aromatic side dish using roasted poblano and jalapeño peppers, fresh cilantro, and a zesty hint of lime juice. Perfectly balanced with a rich broth and sautéed garlic and onion, each grain absorbs the smoky heat and bright herbal notes for a dish that’s as eye-catching as it is delicious. Whether you're pairing it with grilled meats, tacos, or enjoying it as a vegetarian main course, this colorful green rice is an easy-to-make crowd-pleaser that’s ready in just 40 minutes. With a balance of spice, freshness, and a touch of creaminess, it’s an irresistible addition to any Mexican-inspired meal!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 poblano peppers
- 1 jalapeño peppers
- 1 cup fresh cilantro leaves
- 0.5 white onion
- 2 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1 cup chicken or vegetable broth
Instructions
Rinse the rice under cold water until the water runs clear, then set aside to drain.
Place the poblano peppers and jalapeño pepper over an open flame (or under a broiler) until the skin is charred and blistered. Turn as needed to char all sides evenly.
Once charred, transfer the peppers to a bowl and cover with plastic wrap or a lid to allow them to steam for 10 minutes. This will make the skins easier to remove.
Peel the skin off the peppers. Remove the stems and seeds, then roughly chop the peppers.
In a blender or food processor, combine the roasted peppers, fresh cilantro, onion, garlic, lime juice, and chicken or vegetable broth. Blend until smooth and set aside.
In a medium-sized saucepan, heat the olive oil over medium heat. Add the uncooked rice and toast for 2-3 minutes, stirring frequently, until lightly golden and aromatic.
Pour the blended green chile mixture into the saucepan with the rice and stir to combine. Add the salt and water to the pan.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is fully cooked and the liquid is absorbed.
Remove the saucepan from heat and allow the rice to sit for 5 minutes, covered, to steam and finish cooking.
Fluff the rice with a fork and serve warm, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 714 mg | 31% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.2 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 207 mg | 4% | |
*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.
