Poblano Chili Rice – a delicious recipe with rice, chili pepper, corn kernels, epazote, vegetable oil, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat the water in a cooking pot on high. Turn off the stove before it boils.
2
Put the rice in the cooking pot and let it sit for 5 minutes.
3
Place the rice in a strainer and soak it with cold water. Let it sit for 1 hour while it strains.
4
Heat the vegetable oil in a large cooking pot on medium.
5
Put the rice and poblano pepper in the cooking pot while stirring occasionally.
6
Add the water, lemon juice, and corn kernels to a small cooking pot and heat it on high. Turn off the heat before it boils, and add it to the large cooking pot where the rice is.
7
Add the epazote and salt to the large cooking pot and put the lid on. Let it cook for 12 minutes on low.
8
Turn off the stove and serve.
267
kcal
Calories
8
g
Fat
44
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup rice, 1 chili pepper poblano, shredded, 1/2 cup corn kernels, 1 sprig epazote, and more.
Yes, Poblano Chili Rice falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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