This simple dish is made with aromatic Jasmine Rice coated in a mild blend of poblano peppers, spinach, seasonings and lemon juice for a side dish to wake up your taste buds.
Cook rice according to package directions.
Heat oil in large skillet set over medium heat. Cook poblanos, onion, garlic, cumin, salt and pepper for 8 to 10 minutes or until veggies are very tender. Stir in spinach. Cook for 2 to 3 minutes or until lightly wilted.
Transfer poblano-spinach mixture to blender with 2 tbsp water; pulse until smooth. Toss with rice, cilantro and lemon juice.
• Poblano rice makes a versatile side dish. Serve with tacos, chilis, soups or stews.
• Use any leftover rice as a base for rice bowls or salads.
If you’re not familiar with pepper varieties or heat levels, poblano peppers are considered mild chilies that pack a bit of heat but not as much as jalapeños. So, they are perfect for those who enjoy a bit of flavor with a slight kick in our best Mexican rice recipe. These peppers are also great for those who are curious to try increasing their tolerance.
Also, using citrus such as lemon juice helps to neutralize the heat making it ideal to serve as a flavor packed side dish that won’t burn your tongue. And, adding tomatoes or avocado also help to turn the heat level down if you’re serving to a crowd with varying tastes.
Give your favorite green rice recipe a twist with this recipe from Chef Pati Jinich!
What you’ll need:
Step 1. Soak the rice in a bowl of hot water to cover for about 5 minutes. Drain in a sieve and rinse under cold water until the water runs clear; drain well.
Step 2. In a blender or food processor, puree the chiles with the 1/2 cup water, cilantro, garlic, and salt until smooth. Pass the puree through a ﬁne sieve into a large liquid measuring cup; note the amount and set aside. Pour enough of the chicken broth into another liquid measuring cup to make 4 cups liquid total—you want to keep the two liquids separate, since you will add the puree ﬁrst.
Step 3. Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the rice and cook, stirring often, until the color changes to a milky white, 3 to 4 minutes. Add the onion and sauté until slightly softened, 1 to 2 minutes.
Step 4. Pour in the poblano puree and cook until it darkens, thickens, and has mostly been absorbed by the rice, 2 to 3 minutes. Stir in the chicken broth and lime juice, bring to a rolling boil, cover, and reduce the heat to the lowest possible setting. Cook until most of the liquid has been absorbed but there is still some moisture in the pan, about 15 minutes. The rice should be cooked and tender; if it is not but all the liquid has been absorbed, add 2 tablespoons water, cover again, and cook for a couple more minutes. Let the rice rest, covered, for at least 5 minutes.
Step 5. Fluff the rice with a fork and serve with the crumbled cheese on top, if using.
Increase the flavor in your poblano rice by swapping out the water and cooking your jasmine rice grains in vegetable, chicken or beef broth depending on what you will serve it with.
If you want to increase the heat in your rice, use a bit of crushed red pepper when sautéeing the vegetables or drizzle over some sriracha on top.