Poblano Strips with Cream and Rice
Ingredients
- 1 1/2 cups Mahatma® Parboiled Rice
- 4 poblano chiles
- 4 Tbsp. olive oil, divided
- 4 garlic cloves, minced, divided
- 1/4 cup Vidalia onion, chopped
- 1 tsp. salt, divided
- 3 1/2 cups chicken broth
- 2 white onions, sliced
- 1 cup Mexican-style cream
Instructions
Bring a Latin classic to this year’s holiday feasts with this delightfully creamy and flavorful rice dish.
Step 1
Carefully place poblano chiles on direct heat using tongs, until all sides are charred. Place in a plastic bag for 8 to 10 minutes, or until Poblanos are soft but not mushy and skin has softened. Place the chiles under cold running water and peel the skin off. Remove stems and seeds, and then slice poblanos. Set aside.
Step 2
In a medium saucepan, heat 2 tablespoons olive oil over medium-high heat. Add 2 minced garlic cloves, Vidalia onion and salt. Sauté, stirring constantly, for about 1 minute. Add rice and cook for 1 to 2 minutes, stirring occasionally, just until rice begins to turn golden. Add chicken broth and bring to a boil. Reduce heat to low. Cover and cook for 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Fluff with a fork.
Step 3
In a large skillet, heat remaining oil over medium-high heat. Stir in onions and cook for 3 to 5 minutes, or until onions are translucent. Stir in poblano strips, cream, and salt and cook until all vegetables are tender.
Step 4
Rice is served warm with vegetable mixture on top.
Recipe video
Add Some Latin Flair
With the cooler weather comes the holiday season and with the holiday season comes one of our favorite things: holiday feasts! But holiday feasts don’t have to be the exact same every year. Mix in some new flavors to Thanksgiving this year by including some non-traditional dishes like these Poblano Strips with Cream and Rice. While there is no doubt that the Thanksgiving classics like turkey, mashed potatoes, green bean casserole, and stuffing are a must, there’s no reason not to try new flavors and create tasty new traditions for years to come.
This exquisitely creamy and Latin-inspired dish is a great way to introduce a bit of Mexican flair and flavor to an already exciting and delicious holiday. Loaded with fresh poblano strips, fluffy Mahatma® Parboiled Rice, and onion cooked in a crema fresca (fresh cream, or Mexican cream) sauce, you won’t believe how well this tasty dish will pair with your oven-baked turkey or ham. Our parboiled rice is designed for dishes like this one because it’s partially cooked giving you that perfect fluffy texture and grains that don’t stick.
Want to include a few more non-traditional Thanksgiving dishes in this year’s festivities? Try this Rice with Cranberry Ancho Sauce, Mexican rice in a rice cooker, and for a delicious dessert other than pumpkin or pecan pie, try this Coffee Mousse Rice Pudding.
Recipe Tips
While this recipe does feature poblano peppers, it is a mildly spicy dish. If you enjoy spicy food and wish to add a bit more heat, try adding a few Serrano strips when cooking the poblanos. Want to make it a little bit cheesy, too? Add a bit of pepper jack cheese to the cream sauce. If you are looking for another fun recipe try tacos dorados.
