Poblano Pepper Cilantro Rice Recipes

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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

PEPPERED CILANTRO RICE



Peppered Cilantro Rice image

This colorful confetti rice is a traditional dish in Puerto Rico. We enjoy it in the summer alongside grilled shrimp kabobs, but it is good with most any entree. -Laura Lunardi of West Chester, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10

1 small onion, finely chopped
1 small sweet yellow pepper, finely chopped
1 small sweet red pepper, finely chopped
2 garlic cloves, minced
1 tablespoon olive oil
2 cups water
1 cup uncooked long grain rice
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh cilantro

Steps:

  • In a large saucepan, saute the onion, peppers and garlic in oil until crisp-tender. Add the water, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 18-22 minutes. , Remove from the heat; fluff with a fork. Stir in cilantro.

Nutrition Facts : Calories 156 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

POBLANO-CILANTRO RELISH



Poblano-Cilantro Relish image

Categories     Side     Quick & Easy     Backyard BBQ     Chile Pepper     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 1 cup

Number Of Ingredients 7

3 large garlic cloves, unpeeled
3 poblano chiles
1 cup cilantro
2 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon lime juice, plus more for seasoning
1 tablespoon vegetable oil

Steps:

  • Light a grill and preheat for for at least 10 minutes or preheat a grill pan. Skewer the garlic. Grill the garlic and poblanos over moderately high heat, turning frequently, until the garlic is charred and softened, about 5 minutes, and the poblanos are blackened all over, about 10 minutes.
  • Transfer the vegetables to a plate. Peel the garlic and transfer to a food processor. Peel the peppers, then core them and discard most of the seeds. Cut the peppers into strips and transfer to a food processor.
  • Pulse the garlic and peppers until coarsely chopped. Add the cilantro, fish sauce, sugar and 1 tablespoon of lime juice and pulse to a chunky puree. Add the vegetable oil and process until incorporated. Season the relish with more lime juice, if desired, and serve.

GREEN POBLANO RICE



Green Poblano Rice image

Adapted from a recipe I found on the internet. I made some changes and it turned out pretty good. If you like it spicy, add a chopped jalapeno or serrano pepper. If you just like savory, leave that part out.

Provided by PalatablePastime

Categories     Long Grain Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 (14 ounce) can chicken broth or 1 (14 ounce) can beef broth
2 poblano peppers, stemmed,seeded and chopped
1 jalapeno peppers or 1 serrano pepper, seeded and chopped
1/2 cup cilantro
1/2-1 teaspoon kosher salt
1 tablespoon oil
1 cup uncooked long grain rice
1 small onion, minced
5 cloves garlic, minced

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 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.

SPICY POBLANO RICE



Spicy Poblano Rice image

The darker the poblano, the richer the flavor, which varies from mild to strong.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 40m

Number Of Ingredients 7

2 tablespoons canola oil
1 onion, chopped
1 poblano chile, seeded and chopped
1/4 cup fresh cilantro, plus 1 tablespoon chopped cilantro
1/4 cup parsley leaves, plus 1 tablespoon chopped parsley
Salt and pepper
1 cup white 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.

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