Poblano Pepper-Cilantro Rice Recipe

Name: Poblano Pepper-Cilantro Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 1/2 teaspoons vegetable oil; 1/2 cup white onion, chopped; 2 poblano chiles, roasted, peeled, stemmed, seeded, and coarsely chopped (can oven roast or see Roasted Peppers: How to Roast a Pepper on a Gas Range); 2 teaspoons garlic, chopped; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 cup roughly chopped fresh cilantro leaves, plus more for garnish; 1/4 cup roughly chopped fresh parsley leaves; 1 3/4 cups chicken stock; 1 cup long-grain white rice

Servings: persons

1 tablespoon vegetable oil
1 1/2 teaspoons vegetable oil
1/2 cup white onion, chopped
2 poblano chiles, roasted, peeled, stemmed, seeded, and coarsely chopped (can oven roast or see Roasted Peppers: How to Roast a Pepper on a Gas Range)
2 teaspoons garlic, chopped
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup roughly chopped fresh cilantro leaves, plus more for garnish
1/4 cup roughly chopped fresh parsley leaves
1 3/4 cups chicken stock
1 cup long-grain white rice

1
In a medium saucepan, heat 1 1/2 teaspoons of the oil over medium-high heat. Add the onions and chiles and cook, stirring, for 3 minutes. Add the garlic, cumin, salt, cilantro and parsley, and cook, stirring, for 30 seconds. Remove from the heat and transfer to a blender with 1/2 cup of the stock. Process on high speed until smooth.
2
Heat the remaining tablespoon of oil in the pan over medium heat. Add the rice and cook, stirring, until translucent, 1 to 2 minutes. Add the puree and cook, stirring, to evaporate most of the liquid, about 2 minutes.
3
Add the remaining stock, stir and cover, and lower the heat to medium-low. Simmer without stirring, until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Remove from the heat and let sit without stirring for 10 to 15 minutes. Fluff with a fork and serve, garnished with additional cilantro.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 1/2 teaspoons vegetable oil, 1/2 cup white onion, chopped, 2 poblano chiles, roasted, peeled, stemmed, seeded, and coarsely chopped (can oven roast or see Roasted Peppers: How to Roast a Pepper on a Gas Range), and more.

Yes, Poblano Pepper-Cilantro Rice falls under the Meat & Poultry 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.

Poblano Pepper-Cilantro Rice

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