Green Poblano Rice Recipes

GREEN POBLANO RICE

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.

GREEN POBLANO RICE

Steps:

• This zesty and creamy homemade Green Poblano Rice dish is made with hearty and aromatic Jasmine Rice and loaded with nutrients for a quick weeknight dinner or rice bowl lunch. Step 1
• Cook rice according to package directions. Step 2
• Heat oil in large skillet set over medium heat. Cook poblanos, onion, garlic, cumin, salt and pepper for 8 to 10 minutes or until veggies are very tender. Stir in spinach. Cook for 2 to 3 minutes or until lightly wilted. Step 3
• Transfer poblano-spinach mixture to blender with 2 tbsp water; pulse until smooth. Toss with rice, cilantro and lemon juice. Tips • Poblano rice makes a versatile side dish. Serve with tacos, chilis, soups or stews. • Use any leftover rice as a base for rice bowls or salads.

POBLANO 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.

GREEN RICE (ARROZ VERDE)

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.

POBLANO 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.

GREEN RICE WITH POBLANO CHILES

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.

GREEN POBLANO RICE

Steps:

• Place chopped peppers and broth into a saucepan and bring to a boil.
• Reduce heat and simmer 10-12 minutes, or until peppers are tender.
• Allow mixture to cool (if you blend it hot, it will fly out of the blender and burn you), then puree in a blender (broth and all) along with cilantro and salt.
• Place onion and rice into a saucepan with the oil, and cook, stirring, until rice is opaque and onions are tender.
• Add garlic and cook briefly, until it becomes fragrant.
• Stir in broth mixture from the blender.
• Bring to a boil, then cover, reduce heat, and cook for 15-20 minutes or until rice is tender and liquid has been absorbed.
• Allow to sit with the pan lid on away from heat for 12-15 minutes, then fluff with a fork and serve.

GREEN POBLANO-CHILE RICE

Steps:

• Soak rice in water 5 minutes; drain. Puree scallions, chiles, garlic, cilantro, and 1/4 cup water in a blender.
• Heat oil in a large nonstick saucepan over medium-high heat until hot but not smoking. Cook rice, stirring, until just golden, 4 to 5 minutes. Add chile puree; cook, stirring, until rice is almost dry, about 3 minutes. Add stock and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low. Cook until nearly all liquid is absorbed, about 10 minutes. Remove from heat. Cover; let stand until all liquid is absorbed, 25 to 30 minutes.
• Fluff rice with a fork, and season with salt and pepper. Garnish with cilantro.

SPICY POBLANO RICE

Steps:

• In a saucepan over medium heat, warm 1 tablespoon canola oil. Add onion and poblano chile; cook 4 minutes.
• Transfer to a blender. Add 2 cups water, 1/4 cup each cilantro and parsley leaves; season with salt and pepper. Puree until smooth, 1 minute.
• In same pan, heat remaining tablespoon oil and rice. Cook, stirring, until lightly toasted, about 2 minutes. Stir in puree. Bring to a boil; reduce heat. Cook, covered, until tender, 15 to 17 minutes.
• Remove from heat; let stand 5 minutes. Fluff rice; stir in 1 tablespoon each chopped cilantro and parsley.

GREEN POBLANO RICE (ARROZ VERDE AL POBLANO)

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 PEPPER-CILANTRO RICE

Steps:

• 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.
• 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.
• 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.