This recipe came about because I bought too many poblano peppers from the farmer’s market and wanted to use them up. I warn you- it has a lot of flavor, but is definitely spicy! If you want to make it milder, it’s should be okay to add fewer poblano peppers, or even substitute in some bell peppers. I had this with grilled corn, but I can see it being a nice side dish in place of the regular Mexican/Spanish rice. It also tastes good with a little bit of plain yogurt mixed in (and that helps with the spiciness too).
Ingredients5 small poblano peppers (or 1.5 large ones) 1 tsp olive oil
1/4 cup onions, diced 2 garlic cloves, minced 1/2 cup rice, washed until the water runs clear 1.5 cups water 1/2 tsp salt 1 tbsp cilantro, chopped fine (optional)
1. Arrange the poblano peppers in a single layer on a baking tray. Broil them on the top rack for 5 mins. Flip them over and broil the other side for 5 mins. Place the peppers in a bowl and cover the top with a wet towel. Once cool, peel the skin off the poblano peppers and discard. Cut the peppers open and discard the seeds. Chop finely and leave on the side until Step 4.
2. In a large heavy-bottom pot, cook the onions and garlic in the olive oil on med-high heat until they turn light brown (~3 mins).
3. Add the rice and cook, stirring constantly, for about 5 mins until they become slightly transparent on the edges.
4. Add the salt, water, and poblano peppers and bring to a boil.
5. Turn the heat to low and simmer until all of the water is gone (~20 mins). At ~20 mins, I usually taste the rice to see if it’s done- if not, then I add ~1/4 cup of water and let it simmer again till the water evaporates.
6. Remove from heat and serve hot. Optional: garnish with cilantro.