Poblano Rice Recipe

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Poblano Rice

Kathy DeGroot


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.

pinch tips: Non-Stick Rice Every Time


2 Tbsp
canola oil
1/4 c
white onion, finely chopped
1 1/2 c
long grain white rice
3 c
chicken broth
kernels from 4 ears fresh corn (1 bag frozen in winter)
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

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.
Preheat broiler.
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.
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