GREEN RICE WITH POBLANO CHILES
Mexican green rice (arroz verde) is cooked in chicken broth with poblano chiles, onion and rice. The poblano chile gives it the rich green color and it tastes simply delicious.
Provided by Josefina Pérez
Categories Side Dish Rice Side Dish Recipes
Time 1h13m
Yield 4
Number Of Ingredients 8
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Combine 4 poblano peppers, 1 cup chicken broth, onion, and garlic in a blender; blend until smooth.
- Heat oil in a saucepan over medium heat and fry the rice, stirring continuously, until evenly browned, 3 to 5 minutes. Add poblano chile mixture and remaining 2 1/2 cups chicken broth, epazote, and salt. Bring to a boil, cover, reduce heat to low, and cook until rice is soft and all the liquid has been absorbed, 20 to 25 minutes.
- Slice remaining poblano chile and serve as a garnish with the rice.
Nutrition Facts : Calories 356.7 calories, Carbohydrate 62.5 g, Cholesterol 4.4 mg, Fat 8.1 g, Fiber 4.3 g, Protein 7.5 g, SaturatedFat 1.2 g, Sodium 895.1 mg, Sugar 3.2 g
GREEN POBLANO RICE
Adapted from a recipe I found on the internet. I made some changes and it turned out pretty good. If you like it spicy, add a chopped jalapeno or serrano pepper. If you just like savory, leave that part out.
Provided by PalatablePastime
Categories Long Grain Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chopped peppers and broth into a saucepan and bring to a boil.
- Reduce heat and simmer 10-12 minutes, or until peppers are tender.
- Allow mixture to cool (if you blend it hot, it will fly out of the blender and burn you), then puree in a blender (broth and all) along with cilantro and salt.
- Place onion and rice into a saucepan with the oil, and cook, stirring, until rice is opaque and onions are tender.
- Add garlic and cook briefly, until it becomes fragrant.
- Stir in broth mixture from the blender.
- Bring to a boil, then cover, reduce heat, and cook for 15-20 minutes or until rice is tender and liquid has been absorbed.
- Allow to sit with the pan lid on away from heat for 12-15 minutes, then fluff with a fork and serve.
POBLANO RICE
Provided by Marcela Valladolid
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- 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.
GREEN RICE
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Pour the Tomatillo Salsa into a food processor or a blender. Add the poblano chiles, lettuce leaves, cilantro, scallions, garlic, water, and salt and process until liquefied. (If using a blender, work in batches.) Set aside.
- Heat the vegetable oil in a medium skillet over medium-low heat. Saute the rice, stirring constantly, until golden and crackling, about 5 minutes. Pour in the reserved green puree and stir to combine. Transfer to a 4-quart baking dish or casserole. Cover with foil and bake until the liquid is absorbed and the rice is tender, 30 to 35 minutes. Stir with a fork and serve hot.
- Place the tomatillos, jalapenos, and water in a blender or food processor fitted with the metal blade. Puree just until chunky. Then add the remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
GREEN POBLANO RICE (ARROZ VERDE AL POBLANO)
Provided by Rick Bayless
Categories Pepper Rice Side Vegetarian Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- The flavoring: In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree. Press through a medium-mesh strainer into a bowl and stir in the salt.
- The rice: Wipe the pan clean, add the oil and heat over medium. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.
- Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it's ready to serve.
- Advance preparation: The rice can be made several days ahead; turn out the fluffed rice onto a baking sheet to cool, transfer to a storage container, then cover and refrigerate. Reheat the rice in a steamer basket set over boiling water.
- Variations and improvisations: An obvious variation is to use 3 or 4 long green (Anaheim) chiles, or to mix poblanos and long greens with hotter chiles like jalapeño, manzano or habanero. Grilled corn cut from 1 cob or 1 large grilled zucchini (cubed) are tasty vegetable add-ins. About 1 cup coarsely shredded roast (or barbecued) pork or smoked salmon, mixed in toward the end of cooking, will make green rice a full meal.
GREEN CHILI RICE
Make and share this Green Chili Rice recipe from Food.com.
Provided by Karen From Colorado
Categories Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine rice, broth, chilies, onion, oregano, salt and cumin in a large saucepan.
- Bring to boil, uncovered.
- Reduce heat to low, cover and simmer until liquid is absorbed (about 20 minutes)
- Stir in green onions and cilantro.
GREEN RICE
Categories Rice Side Quick & Easy Hot Pepper Parsley Boil Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Purée chiles, onion, garlic, parsley, cilantro, and 1/2 cup broth in a blender until smooth as possible.
- Cook rice in oil in a 4-quart heavy saucepan over moderately high heat, stirring, until pale golden, about 2 minutes. Add purée and cook over moderate heat, stirring, until liquid is evaporated, 2 to 4 minutes. Add salt and remaining 2 1/4 cups broth, then simmer, uncovered until steam holes appear in rice, 10 to 12 minutes.
- Cover pan and cook over very low heat until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork.
GREEN RICE WITH POBLANO CHILES
Mexican green rice (arroz verde) is cooked in chicken broth with poblano chiles, onion and rice. The poblano chile gives it the rich green color and it tastes simply delicious.
Provided by Allrecipes Member
Categories Rice Side Dishes
Time 1h13m
Yield 4
Number Of Ingredients 8
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Combine 4 poblano peppers, 1 cup chicken broth, onion, and garlic in a blender; blend until smooth.
- Heat oil in a saucepan over medium heat and fry the rice, stirring continuously, until evenly browned, 3 to 5 minutes. Add poblano chile mixture and remaining 2 1/2 cups chicken broth, epazote, and salt. Bring to a boil, cover, reduce heat to low, and cook until rice is soft and all the liquid has been absorbed, 20 to 25 minutes.
- Slice remaining poblano chile and serve as a garnish with the rice.
Nutrition Facts : Calories 356.7 calories, Carbohydrate 62.5 g, Cholesterol 4.4 mg, Fat 8.1 g, Fiber 4.3 g, Protein 7.5 g, SaturatedFat 1.2 g, Sodium 895.1 mg, Sugar 3.2 g
GREEN POBLANO RICE
The mild taste of rice is the perfect accompaniment to robust seasonings such as chiles and cilantro.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Place whole chiles over open flame of gas stove, turning them from time to time, until skin is blistered and lightly charred. (Or brush oil on chile surface and place under broiler, turning carefully with tongs until blistered.) Place roasted chiles in food-storage plastic bag about 10 minutes to loosen skins. Remove skin of each by running hands down the chile. Make a vertical slit on one side of roasted and peeled chile, open down one side, and carefully remove seeds and stems.
- In blender, place roasted chiles, cilantro, 2 cups of the broth and the bouillon granules. Cover; blend about 45 seconds or until smooth. Strain; discard solids. Set aside.
- In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook and stir 1 minute. Add rice; cook about 5 minutes, stirring occasionally, until rice is light golden.
- Stir in strained chile liquid. Stir in remaining 2 cups broth, half of the parsley and the salt. Reduce heat to low. Cover; cook 20 to 25 minutes or until rice is almost tender. Stir in remaining parsley.
- Increase heat to medium. Uncover; cook about 3 minutes or until liquid is absorbed. Add salt to taste. Let stand 5 minutes before serving.
Nutrition Facts : Calories 180, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 0 g, TransFat 0 g
More about "green rice with poblano chiles recipes"
GREEN CHILI FOOD COMPANY STEAK BOWL, POBLANO VERDE, MILD ...
From freshmidwest.com
GREEN CHILE RICE — LET'S DISH RECIPES
From letsdishrecipes.com
GREEN RICE WITH POBLANO CHILES BEST RECIPES
From cookingtoday.net
MEXICAN GREEN RICE (ARROZ VERDE) - HOUSE OF YUMM
From houseofyumm.com
INSTANT POT: GREEN POBLANO RICE (ARROZ VERDE AL POBLANO ...
From whatscookinchicago.com
GREEN POBLANO CHILES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GREEN RICE WITH POBLANO CHILES - PLAIN.RECIPES
From plain.recipes
GREEN RICE (ARROZ VERDE) - SAVEUR
From saveur.com
GREEN RICE WITH POBLANO CHILES THE BEST RECIPES
From familytopsecretrecipes.blogspot.com
GREEN POBLANO RICE - COOKINGWITHTHECATLADIES
From cookingwiththecatladies.wordpress.com
GREEN RICE WITH POBLANO CHILES TASTY RECIPES - VIDEO ...
From videorecipessearch.blogspot.com
CHEESY GREEN CHILE AND AVOCADO RICE QUESADILLAS. - HALF ...
From halfbakedharvest.com
SPICY GREEN POBLANO RICE WITH SPINACH - MAHATMA® RICE
From mahatmarice.com
GREEN POBLANO RICE RECIPE
From crecipe.com
INSTANT POT GREEN RICE - ARROZ VERDE - UPSTATE RAMBLINGS
From upstateramblings.com
GREEN POBLANO RICE (ARROZ VERDE AL POBLANO) RICK BAYLESS ...
From mimbly.com
GREEN CHILE CHICKEN & RICE - OUR BEST BITES
From ourbestbites.com
GREEN RICE WITH POBLANO CHILES | THE BEST RECIPES
From thebest4foodsrecipes.blogspot.com
GREEN RICE POBLANO - COOKEATSHARE
From cookeatshare.com
CREAMY RICE RECIPE WITH POBLANO STRIPS | MAHATMA® RICE
From mahatmarice.com
GREEN RICE WITH POBLANO CHILES - RICE SIDE DISH RECIPES
From worldrecipes.org
GREEN RICE RECIPE - COOKING INDEX
From cookingindex.com
ARROZ VERDE (GREEN RICE) - CHILI PEPPER MADNESS
From thefood.wew.selfip.com
WHAT CAN I MAKE WITH POBLANO CHILES? 10 EASY RECIPES ...
From mexicanplease.com
GREEN RICE (ARROZ VERDE) - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
ARROZ VERDE (GREEN RICE) - CHILI PEPPER MADNESS
From chilipeppermadness.com
MY FAVORITE GREEN RICE - PATI JINICH
From patijinich.com
GREEN RICE | FLAVORS OF MEXICAN CUISINE
From flavorsofmexicancuisine.wordpress.com
GREEN POBLANO RICE | RECIPE | POBLANO RICE RECIPE, RICE, FOOD
From pinterest.com
GREEN CHILE RICE RECIPE - FOOD NEWS
From foodnewsnews.com
PICKLED POBLANOS - PATI JINICH
From patijinich.com
GREEN RICE RECIPE - COOKING INDEX
From cookingindex.com
You'll also love