Poblano Rice

Poblano Rice Recipe

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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.


★★★★★ 1 vote



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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.

How to Make Poblano Rice


  • 1Heat 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.
  • 2Preheat broiler.
  • 3After 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.
  • 4If 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.

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About Poblano Rice

Course/Dish: Rice Sides

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