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Green Rice with Poblano Chiles
Green Rice with Poblano Chiles
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Prep Time:
20 minutes
Cook Time:
33 minutes
Total Time:
73 minutes
Mexican green rice cooked in flavorful chicken broth with poblano peppers and garlic.
Ingredients:
  • 5 poblano peppers, halved and seeded
  • 3.5 cups chicken broth, divided
  • 0.5 small onion
  • 1 clove garlic
  • 1.5 cups uncooked white rice
  • 1 sprig fresh epazote leaves
  • salt to taste
Instructions:
  • Preheat your oven's broiler and position the rack 6 inches from the heat source. Line a baking sheet with aluminum foil and arrange poblano peppers cut-side down on the sheet.
  • Broil peppers until skin is blackened and blistered, about 5-8 minutes. Place in a bowl, seal with plastic wrap to steam and cool for 20 minutes. Peel off and discard skins.
  • In a blender, purée 4 poblano peppers, 1 cup chicken broth, onion, and garlic until you have a smooth mixture.
  • Heat oil in a saucepan over medium heat. Fry the rice, stirring constantly, until evenly browned, 3 to 5 minutes. Add poblano chile mixture, 2 1/2 cups chicken broth, epazote, and salt. Bring to a boil, cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes. Enjoy!
  • Garnish the rice with sliced poblano chile.

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