Three-Chili Rice Recipe

Name: Three-Chili Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 large poblano chilies*; 6 tablespoons olive oil; 3/4 cup chopped onion; 1 1/2 tablespoons minced garlic; 1 1/2 tablespoons chopped seeded jalapeno chili; 1 1/2 teaspoons dried oregano; 1 1/2 teaspoons ground cumin; 1 teaspoon chili powder; 1 1/2 cups long-grain white rice; 2 2/3 cups canned low-salt chicken broth; 6 tablespoons crushed tomatoes with added puree; 1 1/4 teaspoons salt; 1 1/2 cups frozen petite peas, thawed; 6 tablespoons chopped green onions; *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

Servings: persons

2 large poblano chilies*
6 tablespoons olive oil
3/4 cup chopped onion
1 1/2 tablespoons minced garlic
1 1/2 tablespoons chopped seeded jalapeno chili
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 1/2 cups long-grain white rice
2 2/3 cups canned low-salt chicken broth
6 tablespoons crushed tomatoes with added puree
1 1/4 teaspoons salt
1 1/2 cups frozen petite peas, thawed
6 tablespoons chopped green onions
*Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

1
Char poblano chilies over gas flame or under broiler until blackened on all sides.
2
Enclose in paper bag; let stand 10 minutes.
3
Peel, seed and chop poblanos.
4
Heat oil in heavy large saucepan over low heat.
5
Add poblanos and next 6 ingredients.
6
Cover pan; cook until onion softens, stirring occasionally, about 10 minutes.
7
Add rice; cook 2 minutes, stirring occasionally.
8
Add broth, crushed tomatoes and salt.
9
Bring just to boil.
10
Reduce heat to low, cover pan and simmer until rice is tender and liquid is absorbed, about 25 minutes.
11
Mix in peas and green onions.
12
Remove from heat.
13
Cover; let stand 10 minutes.
14
Fluff rice with fork and serve.

No nutrition data on file — estimate from the ingredient list.

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 15 ingredients. The key ingredients include: 2 large poblano chilies*, 6 tablespoons olive oil, 3/4 cup chopped onion, 1 1/2 tablespoons minced garlic, and more.

Yes, Three-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.

Three-Chili Rice

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