Two Chile Green Rice

Add a vibrant twist to your dinner table with this flavorful Two Chile Green Rice! This recipe transforms simple long-grain white rice into a bold and aromatic side dish using roasted poblano and jalapeño peppers, fresh cilantro, and a zesty hint of lime juice. Perfectly balanced with a rich broth and sautéed garlic and onion, each grain absorbs the smoky heat and bright herbal notes for a dish that’s as eye-catching as it is delicious. Whether you're pairing it with grilled meats, tacos, or enjoying it as a vegetarian main course, this colorful green rice is an easy-to-make crowd-pleaser that’s ready in just 40 minutes. With a balance of spice, freshness, and a touch of creaminess, it’s an irresistible addition to any Mexican-inspired meal!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 2 poblano peppers
• 1 jalapeño peppers
• 1 cup fresh cilantro leaves
• 0.5 white onion
• 2 garlic cloves
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lime juice
• 1 teaspoon salt
• 1 cup chicken or vegetable broth

Directions

Step 1

Rinse the rice under cold water until the water runs clear, then set aside to drain.

Step 2

Place the poblano peppers and jalapeño pepper over an open flame (or under a broiler) until the skin is charred and blistered. Turn as needed to char all sides evenly.

Step 3

Once charred, transfer the peppers to a bowl and cover with plastic wrap or a lid to allow them to steam for 10 minutes. This will make the skins easier to remove.

Step 4

Peel the skin off the peppers. Remove the stems and seeds, then roughly chop the peppers.

Step 5

In a blender or food processor, combine the roasted peppers, fresh cilantro, onion, garlic, lime juice, and chicken or vegetable broth. Blend until smooth and set aside.

Step 6

In a medium-sized saucepan, heat the olive oil over medium heat. Add the uncooked rice and toast for 2-3 minutes, stirring frequently, until lightly golden and aromatic.

Step 7

Pour the blended green chile mixture into the saucepan with the rice and stir to combine. Add the salt and water to the pan.

Step 8

Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is fully cooked and the liquid is absorbed.

Step 9

Remove the saucepan from heat and allow the rice to sit for 5 minutes, covered, to steam and finish cooking.

Step 10

Fluff the rice with a fork and serve warm, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	1527 grams (1527.0g)

Amount per serving	% Daily Value*
Calories	647

Total Fat 32.70g	42%
Saturated Fat 4.50g	23%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 3321mg	144%
Total Carbohydrate 85.40g	31%
Dietary Fiber 9.40g	34%
Total Sugars 13.50g
Protein 13.10g	26%

Vitamin D 0IU	0%
Calcium 218mg	17%
Iron 7mg	36%
Potassium 1395mg	30%

*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: 42.8%

Protein: 7.6%

Carbs: 49.6%