Green Poblano Rice

Transform your side dish game with this vibrant and flavor-packed Green Poblano Rice recipe! Infused with the smoky essence of roasted poblano peppers, fresh cilantro, and parsley, this dish offers a deliciously herbaceous twist on classic rice. The toasted rice is cooked to perfection in a savory blend of chicken or vegetable broth, giving it a tender, aromatic finish. Roasting the peppers unlocks their signature depth of flavor, while a touch of garlic and onion adds richness to every bite. This easy-to-follow recipe is ready in just 40 minutes and pairs beautifully with grilled meats, tacos, or roasted vegetables. Serve it warm with a squeeze of lime for an irresistible pop of brightness. Perfect for weeknight dinners or as a show-stopping side at your next gathering!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup White rice, long grain
• 2 large Poblano peppers
• 0.5 cup Fresh cilantro leaves
• 0.25 cup Fresh parsley leaves
• 2 large Garlic cloves
• 0.5 medium White onion
• 2 cups Chicken broth (or vegetable broth for vegetarian)
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 medium Lime (optional, for garnish)

Directions

Step 1

Begin by roasting the poblano peppers. Place them directly over a gas flame or under a broiler, turning occasionally, until the skin is blackened and blistered on all sides. This should take about 5-7 minutes.

Step 2

Transfer the roasted peppers to a bowl and cover them with a clean kitchen towel or plastic wrap. Let them steam for 10 minutes to loosen the skins.

Step 3

Once steamed, peel off the charred skin from the peppers. Remove the stems, seeds, and membranes, then chop the peppers into smaller pieces.

Step 4

In a blender, combine the chopped poblano peppers, cilantro, parsley, garlic cloves, white onion, and 1 cup of chicken broth. Blend until smooth and set aside.

Step 5

Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. Drain thoroughly.

Step 6

Heat the olive oil in a medium saucepan over medium heat. Add the rice and sauté for 3-4 minutes, stirring frequently, until the rice is lightly toasted and fragrant.

Step 7

Pour the poblano mixture from the blender into the saucepan with the rice. Stir to coat the rice evenly, then add the remaining 1 cup of chicken broth and salt. Stir again to combine.

Step 8

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the saucepan tightly with a lid and let the rice simmer for 18-20 minutes, or until the liquid is fully absorbed and the rice is tender.

Step 9

Once cooked, remove the saucepan from heat and let the rice sit, covered, for 5 minutes to allow it to steam further.

Step 10

Fluff the rice with a fork and serve warm. Optionally, garnish with a squeeze of fresh lime juice or extra cilantro leaves.

Nutrition Facts

Serving size	1205.5 grams (1205.5g)

Amount per serving	% Daily Value*
Calories	681

Total Fat 32.30g	41%
Saturated Fat 5.00g	25%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 4162mg	181%
Total Carbohydrate 90.90g	33%
Dietary Fiber 10.40g	37%
Total Sugars 13.60g
Protein 14.90g	30%

Vitamin D 0IU	0%
Calcium 253mg	19%
Iron 10mg	54%
Potassium 1500mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.7%

Protein: 8.3%

Carbs: 50.9%