Poblano Rice Recipe

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Poblano Rice

Kathy DeGroot

By
@thebakerswife

This is one of our favorite sides with a mexican meal. Truthfully I could eat it as a meal in itself!
The recipe calls for white rice but I've done it with brown rice also and it is equally delicious.


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Ingredients

2 Tbsp
canola oil
1/4 c
white onion, finely chopped
1 1/2 c
long grain white rice
3 c
chicken broth
4
kernels from 4 ears fresh corn (1 bag frozen in winter)
2
poblano chilies, charred, stemmed, seeded and chopped
1/2 c
mexican crema
6 oz
monterey jack cheese, grated
salt, to taste.

Directions Step-By-Step

1
Heat the oil in a large skillet over medium high heat. Add onion and Saute' for 5 minutes. Add the rice and cook for 10 minutes, or unti the rice is opaque. Add the Chicken Broth and corn kernels, bring to a boil. Reduce the heat to medium-low, cover and simmer about 30 minutes or until rice is tender.
2
Preheat broiler.
3
After rice is cooked fluff with fork and stir in chopped poblanos. Transfer to a baking dish. Drizzle with the crema, and sprinkle with cheese. Broil for 8-10 minutes or until the top is lightly browned and cheese has melted.
4
If you want to prepare this in advance, hold after adding the crema. 30 minutes before you want to serve bake at 350 to heat & then add cheese and broil.

About this Recipe

Course/Dish: Rice Sides