Green Poblano Chile Rice Recipes

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GREEN RICE WITH POBLANO CHILES



Green Rice with Poblano Chiles image

Mexican green rice (arroz verde) is cooked in chicken broth with poblano chiles, onion and rice. The poblano chile gives it the rich green color and it tastes simply delicious.

Provided by Josefina Pérez

Categories     Side Dish     Rice Side Dish Recipes

Time 1h13m

Yield 4

Number Of Ingredients 8

5 poblano peppers, halved and seeded
3 ½ cups chicken broth, divided
½ small onion
1 clove garlic
2 tablespoons vegetable oil
1 ½ cups uncooked white rice
1 sprig fresh epazote leaves
salt to taste

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
  • Combine 4 poblano peppers, 1 cup chicken broth, onion, and garlic in a blender; blend until smooth.
  • Heat oil in a saucepan over medium heat and fry the rice, stirring continuously, until evenly browned, 3 to 5 minutes. Add poblano chile mixture and remaining 2 1/2 cups chicken broth, epazote, and salt. Bring to a boil, cover, reduce heat to low, and cook until rice is soft and all the liquid has been absorbed, 20 to 25 minutes.
  • Slice remaining poblano chile and serve as a garnish with the rice.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 62.5 g, Cholesterol 4.4 mg, Fat 8.1 g, Fiber 4.3 g, Protein 7.5 g, SaturatedFat 1.2 g, Sodium 895.1 mg, Sugar 3.2 g

GREEN POBLANO RICE



Green Poblano Rice image

The mild taste of rice is the perfect accompaniment to robust seasonings such as chiles and cilantro.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 10

Number Of Ingredients 10

4 poblano chiles
1/3 cup chopped fresh cilantro
4 cups reduced-sodium chicken broth
1/2 teaspoon chicken bouillon granules
2 tablespoons olive oil
1/4 cup finely chopped onion
2 cloves garlic, finely chopped
2 cups uncooked converted white rice
1/3 cup finely chopped parsley
1/2 teaspoon salt, if desired

Steps:

  • Place whole chiles over open flame of gas stove, turning them from time to time, until skin is blistered and lightly charred. (Or brush oil on chile surface and place under broiler, turning carefully with tongs until blistered.) Place roasted chiles in food-storage plastic bag about 10 minutes to loosen skins. Remove skin of each by running hands down the chile. Make a vertical slit on one side of roasted and peeled chile, open down one side, and carefully remove seeds and stems.
  • In blender, place roasted chiles, cilantro, 2 cups of the broth and the bouillon granules. Cover; blend about 45 seconds or until smooth. Strain; discard solids. Set aside.
  • In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook and stir 1 minute. Add rice; cook about 5 minutes, stirring occasionally, until rice is light golden.
  • Stir in strained chile liquid. Stir in remaining 2 cups broth, half of the parsley and the salt. Reduce heat to low. Cover; cook 20 to 25 minutes or until rice is almost tender. Stir in remaining parsley.
  • Increase heat to medium. Uncover; cook about 3 minutes or until liquid is absorbed. Add salt to taste. Let stand 5 minutes before serving.

Nutrition Facts : Calories 180, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 0 g, TransFat 0 g

POBLANO RICE



Poblano Rice image

Provided by Marcela Valladolid

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 8

3 tablespoons vegetable oil, divided
1/2 medium white onion, chopped
2 poblano chiles, stemmed, seeded and chopped
1 clove garlic, peeled and roughly chopped
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chicken broth, plus more if needed
1 cup long grain rice

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.

POBLANO RICE



Poblano Rice image

This recipe allows you to taste what poblano brings to the table. Most poblano recipes use the pepper as a container. This showcases the pepper and it's incredible stand-alone flavor. Great with fish!

Provided by MitchJGray

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
4 poblano peppers, seeded and roughly chopped
1 teaspoon onion powder
1 teaspoon garlic powder
1 ½ cups chicken broth
1 cup uncooked jasmine rice

Steps:

  • Heat butter in a skillet over medium-high heat. Saute peppers in butter until slightly soft, about 5 minutes. Add onion powder and garlic powder. Pour in chicken broth and bring to a boil. Add rice and reduce heat to low. Cover and cook until rice is tender and fluffy, about 12 minutes.

Nutrition Facts : Calories 255.5 calories, Carbohydrate 44.3 g, Cholesterol 17.5 mg, Fat 6.4 g, Fiber 3.5 g, Protein 5.3 g, SaturatedFat 3.7 g, Sodium 488.8 mg, Sugar 2.5 g

GREEN RICE (ARROZ VERDE)



Green Rice (Arroz Verde) image

There are many ways to make arroz verde, but most have something in common: a brightness and depth from the addition of plenty of fresh green ingredients, such as chiles and herbs. This recipe toasts the rice in oil first, then seasons it with a purée of onion, poblano, jalapeños and herbs. For a more complex dish, replace the cooking water with chicken stock or vegetable stock, and serve it with a side of soupy black beans.

Provided by Tejal Rao

Categories     grains and rice, side dish

Time 55m

Yield 3 to 4 servings

Number Of Ingredients 11

1 cup long-grain white rice, such as jasmine
1/4 cup olive oil
1/2 cup roughly chopped white onion (about half a small onion)
1/2 cup roughly chopped poblano pepper, stemmed and seeded (about half a large poblano)
1 jalapeño, stemmed, seeded and roughly chopped
2 cloves garlic, peeled
1/2 cup cilantro leaves
1/4 cup parsley leaves
1 teaspoon kosher salt, plus more to taste
1 1/4 cups chicken stock or water
1 lime, halved, to serve

Steps:

  • Rinse the rice a few times, until the water that drains from it runs almost completely clear. Set aside to drain well. Put the onion, poblano, jalapeño, garlic, cilantro, parsley and salt in a food processor with a splash of the measured stock or water if needed, to help the blades catch the ingredients and break them down. Purée until smooth.
  • Heat oil in a medium, heavy-bottomed pot over medium-high heat, then add the rice and stir well. When the grains are dry and toasted, and some are starting to color, about 5 to 10 minutes, add the mixture from the blender along with the remaining stock or water.
  • When the liquid comes to a rolling boil, give it a good stir, scraping at the bottom of the pot. Put a lid on the pot and turn the heat down to low. Cook for 15 minutes, then turn off the heat and let the rice rest for another 15 minutes before opening the lid. The green purée will have settled on the top of the rice, so gently mix it in as you stir and aerate the rice with a spatula. Taste, season with salt and serve with a wedge of lime.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 439 milligrams, Sugar 3 grams

CREAMED GREEN CHILI RICE



Creamed Green Chili Rice image

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 5

1 1/2 cups rice, cooked
1 1/2 cups heavy cream reduced by 1/2
2 poblanos, roasted, skins removed, and chopped
3 scallions, sliced
1/4 cup freshly chopped cilantro leaves

Steps:

  • In a medium serving bowl add the rice, reduced cream and the poblanos. Garnish with scallions and cilantro and serve.

GREEN POBLANO RICE (ARROZ VERDE AL POBLANO)



Green Poblano Rice (Arroz Verde al Poblano) image

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

1 2/3 cups chicken broth or water
2 fresh poblano chiles, stems and seeds removed, and roughly chopped
12 sprigs cilantro, plus extra for garnish
Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or water
1 tablespoon vegetable or olive oil
1 cup rice, preferably medium grain
1 small white onion, cut into 1/4-inch dice
5 garlic cloves, peeled and finely chopped

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.

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