GREEN POBLANO RICE (ARROZ VERDE AL POBLANO)
Provided by Rick Bayless
Categories Pepper Rice Side Vegetarian Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- The flavoring: In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree. Press through a medium-mesh strainer into a bowl and stir in the salt.
- The rice: Wipe the pan clean, add the oil and heat over medium. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.
- Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it's ready to serve.
- Advance preparation: The rice can be made several days ahead; turn out the fluffed rice onto a baking sheet to cool, transfer to a storage container, then cover and refrigerate. Reheat the rice in a steamer basket set over boiling water.
- Variations and improvisations: An obvious variation is to use 3 or 4 long green (Anaheim) chiles, or to mix poblanos and long greens with hotter chiles like jalapeño, manzano or habanero. Grilled corn cut from 1 cob or 1 large grilled zucchini (cubed) are tasty vegetable add-ins. About 1 cup coarsely shredded roast (or barbecued) pork or smoked salmon, mixed in toward the end of cooking, will make green rice a full meal.
POBLANO RICE
Provided by Marcela Valladolid
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the poblano chiles and saute, about 8 minutes. Mix in the garlic and cook until fragrant, about 1 minute. Season with the salt and pepper. Add 1 cup broth and bring to a boil. Turn off the heat and let cool.
- Transfer the mixture to a blender and process until smooth, about 1 minute. Measure the liquid yield from the blender, adding more chicken broth if necessary to yield 2 total cups of poblano liquid. Adjust seasoning to taste.
- Meanwhile, clean the skillet, place over medium heat and add the remaining 1 tablespoon oil. Fry the rice until slightly golden. Pour the poblano puree into the skillet and bring to a simmer. Turn down the heat to medium-low and cover tightly. Cook for 30 minutes, turn off the heat and let rest for 10 minutes. Fluff with a fork before serving.
ARROZ CON POLLO
Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!
Provided by RPOVARCHUK
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 2h10m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
- Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
- Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.
Nutrition Facts : Calories 534.7 calories, Carbohydrate 36.3 g, Cholesterol 142.4 mg, Fat 20.2 g, Fiber 3 g, Protein 50.5 g, SaturatedFat 4.6 g, Sodium 1104.9 mg, Sugar 9.5 g
ARROZ CON POLLO
Almost every family I know has their own version of this dish. My mom made an amazing arroz con pollo. But my version is inspired by the Mexican coastal city of Mazatlán and all the amazing fresh produce that is available there throughout the year. It's a vegetable-forward recipe full of flavor, texture and color. When I open the lid after the dish is done, the colors look like confetti on a dance floor after a big party. And that's what this meal is: a party in a pot.
Provided by Rick Martinez
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the fat in a large heavy pot over medium-high heat. Add the thighs, skin-side down, and cook until browned on both sides and their fat has rendered, 8 to 10 minutes. Transfer to a plate.
- Add the carrots, corn, onion, poblano, serrano, garlic and salt and cook, stirring occasionally, until the vegetables just begin to brown, 5 to 6 minutes. Add the rice and cumin and cook, stirring frequently, until the rice grains are opaque and the vegetables are very tender, about 5 minutes.
- Stir in the tomatoes and 2 1/2 cups water and bring to a boil. Reduce the heat to low, cover the pot and simmer until all the water has been absorbed, about 20 minutes. You can check by
- opening the lid, taking a fork and clearing a spot so you can see the bottom of the pot; if there is any liquid, cover and check in another 5 minutes.
- Remove from the heat and let sit, covered, for 20 minutes to evenly distribute the moisture.
- Serve topped with cilantro and a squeeze of lime.
RAJAS CON CREMA, ELOTE, Y QUESO (CREAMY POBLANO PEPPERS AND SWEET CORN)
Roasted poblano peppers and sweet corn kernels simmered in a sauce made with cream and Mexican cheese. A deliciously easy Mexican staple.
Provided by Ainé
Categories Side Dish Vegetables Corn
Time 1h33m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.
- Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
- Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
- Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain.
- Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes.
Nutrition Facts : Calories 346.8 calories, Carbohydrate 13 g, Cholesterol 71.3 mg, Fat 29.1 g, Fiber 3.8 g, Protein 9.2 g, SaturatedFat 14.4 g, Sodium 674 mg, Sugar 4.9 g
More about "arroz poblano recipes"
ARROZ CON CHILE POBLANO RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 4-6Estimated Reading Time 7 minsCategory VEGETARIAN, SIDESTotal Time 50 mins
- Soak the tomatillos in cold water for a few minutes, then peel and discard the husks. Place the tomatillos, chile, cilantro and a pinch of salt in a blender and puree until smooth. Add enough water so that there are 3 cups of liquid and quickly blend together. Set aside.
- Place a large saucepan over high heat and add the oil. Add the onion, decrease the heat to medium and saute until translucent, 4 to 5 minutes, stirring occasionally.
- Add the rice and continue to cook for 5 to 7 minutes, stirring frequently, until the rice is lightly toasted; this enhances the flavor and keeps the rice from clumping.
- Stir in the marinade and salt and increase the heat to high. Bring to a boil, stirring frequently, then decrease the heat to a low simmer. Cover and gently simmer for about 20 to 30 minutes, until all the liquid is absorbed and the rice is tender. Fluff the rice with a fork and adjust the seasoning just before serving.
ARROZ POBLANO {POBLANO RICE} - LA COCINA DE LESLIE
From lacocinadeleslie.com
Estimated Reading Time 3 mins
ARROZ POBLANO - THE OTHER SIDE OF THE TORTILLA
From theothersideofthetortilla.com
Servings 4Estimated Reading Time 4 mins
CHEESE AND POBLANO EMPANADAS - LATIN RECIPES - LAYLITA'S RECIPES
From laylita.com
FRIJOLES DE OLLA CON ARROZ POBLANA RECIPE - FOOD NEWS
From foodnewsnews.com
POBLANO RICE - ARROZ A LA POBLANA RECIPE - YOUR SASSY SELF
From pinterest.ca
ARROZ A LA POBLANA : RECIPE - GOURMETSLEUTH
From gourmetsleuth.com
ARROZ VERDE - MEXICAN GREEN RICE - DIVERSIVORE
From diversivore.com
CATCH THE GENUINE MEXICAN FLAVOR WITH THIS ARROZ POBLANO
From womendailymagazine.com
RECIPE: ARROZ CON CHILE POBLANO - LOS ANGELES TIMES
From latimes.com
ARROZ POBLANO (POBLANO RICE) - KNORR® - WORLDRECIPES.ORG
From worldrecipes.org
GREEN POBLANO RICE (ARROZ VERDE AL POBLANO) RICK BAYLESS
From mimbly.com
ARROZ VERDE (GREEN RICE) - CHILI PEPPER MADNESS
From chilipeppermadness.com
ARROZ CON CHILE POBLANO - RECIPES LIST
From recipes-list.com
ARROZ ROJO RECIPE: AUTHENTIC MEXICAN RED RICE - MARICRUZ …
From maricruzavalos.com
RICE A LA POBLANA | KNORR US
From knorr.com
ARROZ POBLANO - VNEXPLORER
From vnexplorer.net
MOM’S ARROZ CON POLLO WITH OLIVES, ROASTED RED PEPPERS AND …
From familiakitchen.com
HOW TO MAKE MOLE POBLANO (QUICK AND EASY RECIPE)
From mexicoinmykitchen.com
ARROZ CON CHILE POBLANO RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
GREEN POBLANO RICE (ARROZ VERDE AL POBLANO) - WHAT'S COOKIN, …
From whatscookinchicago.com
ARROZ BLANCO CON CHILE POBLANO RECIPES ALL YOU NEED IS …
From stevehacks.com
15 COMFORTING LATIN RICE RECIPES
From parade.com
ARROZ POBLANO (POBLANO RICE) - PLAIN.RECIPES
From plain.recipes
MEXICAN GREEN RICE (ARROZ VERDE) - HOUSE OF YUMM
From houseofyumm.com
POBLANO RICE-ARROZ GRATINADO POBLANO - LA PIñA EN LA COCINA
From pinaenlacocina.com
ARROZ POBLANO (POBLANO RICE) POPULAR RECIPES
From easyfoodrecip.blogspot.com
RECIPE: ARROZ CON CHILE POBLANO - FOOD NEWS
From foodnewsnews.com
CREAMY RICE CASSEROLE WITH POBLANO CHILES (ARROZ CON CREMA Y …
From zarela.com
ARROZ VERDE; ROASTED POBLANO RICE - VEGICANO.COM
From vegicano.com
RICE WITH POBLANOS AND CORN - PATI JINICH
From patijinich.com
RICE WITH POBLANO PEPPERS AND CORN RECIPE - QUERICAVIDA.COM
From quericavida.com
WHITE RICE AND POBLANO RAJAS CASSEROLE - PATI JINICH
From patijinich.com
POPULAR RECIPES ARROZ POBLANO (POBLANO RICE) - RECIPES MY CAFE
From recipesmycafe.blogspot.com
ARROZ POBLANO ARCHIVES - VIVA RECIPES
From vivarecipes.com
ARROZ POBLANA RECIPE - COOKEATSHARE
From cookeatshare.com
SPANISH ARROZ CON POLLO RECIPE (SPANISH CHICKEN AND RICE RECIPE)
From spanishfoodguide.com
ROASTED POBLANO CORN CHOWDER - ISABEL EATS
From isabeleats.com
MOLE POBLANO RECIPE | MEXICAN PLEASE
From mexicanplease.com
ARROZ POBLANO (POBLANO RICE) | PUNCHFORK
From punchfork.com
HOW TO ROAST POBLANO PEPPERS - ISABEL EATS {EASY MEXICAN RECIPES}
From isabeleats.com
CREAMY POBLANO RICE RECIPE - UNCLE JERRY'S KITCHEN
From unclejerryskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love