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Arroz con Rajas Poblanas

Servings 4 people
Prep Time 15 mins
Cook Time 15 mins


  • 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!
Course: Side Dish
Cuisine: Mexican
Keyword: mexican, poblano peppers, chile poblanos, rice