Recipe courtesy of Ingrid Hoffmann
Episode: Puebla, Mexico
Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 cups chicken stock, warm
  • 2 poblano chile peppers
  • 1 bunch cilantro, leaves chopped (about 1 cup)
  • Salt
  • 3 tablespoons corn oil
  • 1 medium yellow onion, finely diced (about 2 cups)
  • 1 cup medium or long-grain white rice
  • 3 cloves garlic, minced
  • Freshly ground black pepper
  • 4 scallions, white and pale green parts only, sliced, optional

Directions

In a blender combine, warm chicken stock, poblano peppers, cilantro and 1 teaspoon salt.

Blend until smooth.

In medium saucepan heat olive oil over medium heat. Saute onion until soft, about 2 to 3 minutes. Add rice and garlic and stir for another minute. Add chili puree, cover and bring to a boil. Reduce heat to low, cooking until liquid is absorbed and rice is tender, about 15 minutes.

Remove from heat, fluff with a fork. Season with salt and black pepper, to taste. Garnish with scallions and serve.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Poached Eggs in Mole with Creamy Green Rice

Recipe courtesy of Bobby Flay

Shrimp Fried Rice

Recipe courtesy of Justine Simmons

Mexican Rice

Recipe courtesy of Tiffani Thiessen

Cilantro Rice

Recipe courtesy of Aida Mollenkamp

Chili Verde (Colorado Green Chili)

Recipe courtesy of Santos Loo

Fried Rice

Recipe courtesy of Marie Pappas

Yangzhou Fried Rice

Recipe courtesy of Ching-He Huang

Egg Fried Rice

Recipe courtesy of Ching-He Huang

Mean Greens

Recipe courtesy of Patti LaBelle

On TV

Trending Videos

So Much Pretty Food Here