In Mexico lots of our main dishes are pair with a delicious and flavoursome rice dish, there are many Mexican rice recipes, but the one I love the most is this recipe made with Poblano peppers.
I feel very lucky, because I finally found a very good grocer that sells fresh poblanos, tomatillos and other Mexican ingredients, so I have been pampering my cravings and even though they are a bit expensive, every time I go and do my shopping I buy some of these beauties to cook during the week. There a many Poblano peppers in my blog, but the most popular is Chiles Rellenos, so if you manage to find fresh poblanos, Chiles Rellenos is the recipe to make. But today I decided to make this delicious rice, because my poblano peppers were very small.
It is an amazing dish, perfect option if you are tired of cooking Mexican rice and want to impress your friends or family. If you make this recipe, leave me a comment, I would love to hear your opinion.
Arroz con Rajas Poblanas
- Nutri Bullet
- 1 large fresh poblano pepper or 3 very small
- 1 cup basmati rice or long grain
- ½ small white onion finely chopped
- 1 small garlic clove peeled
- 3 tbsp fresh coriander cilantro
- 2 cups vegetable stock very hot
- 1 tsp salt
- 2 tbsp vegetable oil
- Start by charring the poblano on the top of a hob burner. Once it is blacken, place it in a plastic bag and leave it to rest for 5 min. Then remove it from the plastic bag and peel off all the black skin and cut it in long strips. Separate half and set aside.
- Then with the other half of poblano strips, place them in a blender, together with the coriander and some of the vegetable stock. Blend until smooth. Set aside.
- In a saucepan with a lid, heat the oil to medium heat, add the onion and garlic.Fry until translucent, then add the rice and fry for 3 minutes, making sure to mix constantly to avoid burning the rice.
- Lower the heat and add the poblano and coriander paste, fry for 1 minute, then add the salt and vegetable stock. Give one gently stir and add the poblano strips. Put the lid on and simmer on low heat for 15 minutes.
- Serve the rice on a platter with some quail eggs or just as a side dish. Enjoy!
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.