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 in their meals with a slight kick and 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.
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.