This vibrant Green Rice Puebla Style is a comforting, aromatic dish that brings the rustic flavors of Mexican home cooking to your table. The star of the show is the poblano pepper, roasted until charred and blended into a smooth, rich puree that coats each grain of long-grain white rice in a beautiful emerald hue. The smokiness of the roasted peppers pairs perfectly with the sweetness of fresh corn kernels and the savory depth of sautéed onion and garlic. It’s a hearty, satisfying side or main that feels both elegant and approachable.
Green Rice Puebla Style
Description
This vibrant Green Rice Puebla Style is a comforting, aromatic dish that brings the rustic flavors of Mexican home cooking to your table. The star of the show is the poblano pepper, roasted until charred and blended into a smooth, rich puree that coats each grain of long-grain white rice in a beautiful emerald hue. The smokiness of the roasted peppers pairs perfectly with the sweetness of fresh corn kernels and the savory depth of sautéed onion and garlic. It's a hearty, satisfying side or main that feels both elegant and approachable.Directions
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Preheat the oven broiler to high.
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Place poblano peppers on a baking sheet and broil as close to the heat source as possible, turning frequently, until the skins are charred and blistered all over, about 10 minutes.
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Alternatively, roast peppers directly over a gas stove flame, turning with tongs, until charred, about 5 minutes.
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Immediately transfer the hot peppers to a paper bag or a bowl covered with plastic wrap and let them steam for 10 minutes to loosen the skins.
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Peel off the blackened skin from the peppers and rinse them briefly under cold running water to remove any remaining loose bits.
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Cut the peppers open, discard the stems and seeds, and chop the flesh coarsely.
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Place the chopped peppers in a blender or food processor.
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Add 1/2 cup of the chicken broth to the blender and puree until smooth.
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In a medium saucepan with a tight-fitting lid, heat vegetable oil over medium heat.
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Add minced onion and garlic, and cook, stirring frequently, until softened and fragrant but not browned, about 2 minutes.
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Add the long-grain white rice and cook, stirring constantly, until the grains are coated with oil and turn opaque, about 2 to 3 minutes.
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Pour in the remaining 1 1/4 cups of chicken broth and the poblano puree.
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Bring the mixture to a boil, then immediately reduce the heat to low.
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Cover the saucepan and simmer gently for 15 minutes, or until the rice is tender and all the liquid has been absorbed.
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Remove from heat and stir in corn kernels, salt, pepper, and minced parsley.
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Cover the pot again and let it stand off the heat for 5 minutes to allow the rice to rest and steam evenly.
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Fluff the rice with a fork, stir in chopped cilantro, and serve warm.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 0.5g3%
- Sodium 450mg19%
- Total Carbohydrate 35g12%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
mexican, green rice, poblano, corn, cilantro, parsley, garlic, onion, chicken broth, roasted peppers, side dish, vegetarian option, family dinner, smoky, savory, long grain rice
