Poblano Rice With Vegetables Recipe

Name: Poblano Rice With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 poblano chiles or 2 anaheim chilies; 1 ½ cups frozen yellow whole kernel corn; ⅓ cup milk; 2 teaspoons vegetable oil; 1 cup long-grain rice, not instant; 1 cup diced onion; 1 garlic clove, minced; 2 cups chicken broth (use vegetable broth to make a vegetarian version); 1 cup diced zucchini; ½ cup finely chopped carrot; 1 bay leaf

Servings: persons

2 poblano chiles or 2 anaheim chilies
1 ½ cups frozen yellow whole kernel corn
⅓ cup milk
2 teaspoons vegetable oil
1 cup long-grain rice, not instant
1 cup diced onion
1 garlic clove, minced
2 cups chicken broth (use vegetable broth to make a vegetarian version)
1 cup diced zucchini
½ cup finely chopped carrot
1 bay leaf

1
Prepare the peppers (this can be done in advance):.
2
Preheat oven to 425 degrees F.
3
Halve peppers lengthwise,remove stems, seeds and membranes.Place peppers, cut side down on a foil-lined baking sheet.
4
Bake for about 20 minutes or until skins are blistered and dark.
5
Remove from baking sheet.Immediately cover tightly with foil and let stand 30 minutes to steam.
6
With a knife, remove skin from peppers, pulling off in strips.
7
Discard skin and finely chop roasted peppers.
8
Meanwhile, rinse the corn in cool water to partially thaw.
9
Drain well.
10
Place corn and milk in a blender container or food processor bowl.
11
Cover and blend or process until nearly smooth.Set aside.
12
In a large skillet, cook and stir rice, onion and garlic in hot oil over medium-high heat for 2 to 3 minutes or until rice is lightly browned and onion is wilted.
13
Carefully stir in chopped roasted peppers, corn puree, chicken broth, zucchini, carrot and bay leaf.
14
Bring to a boil then reduce heat, cover and simmer covered about 20 minutes or until rice is tender and liquid is absorbed.
15
Remove bay leaf and serve.

560

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: 2 poblano chiles or 2 anaheim chilies, 1 ½ cups frozen yellow whole kernel corn, ⅓ cup milk, 2 teaspoons vegetable oil, and more.

Yes, Poblano Rice With Vegetables 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.

Poblano Rice With Vegetables

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