Recipe courtesy of Marcela Valladolid
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Poblano Rice
Total:
1 hr 10 min
Prep:
10 min
Inactive:
10 min
Cook:
50 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 10 min
Prep:
10 min
Inactive:
10 min
Cook:
50 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 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

Directions

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.

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