New This Month

Green Poblano-Chile Rice

This rice gets a flavor infusion from chiles, cilantro, garlic, and scallions.

  • Servings: 8

Source: Martha Stewart Living, July 2004


  • 1 1/2 cups long-grain rice
  • 1 bunch scallions, white and pale-green parts only
  • 2 fresh poblano chiles, stems, seeds, and ribs discarded, flesh coarsely chopped
  • 3 garlic cloves
  • 12 fresh cilantro sprigs, plus more for garnish
  • 1 tablespoon vegetable oil
  • 3 cups homemade or low-sodium store-bought chicken stock
  • Coarse salt and freshly ground pepper


  1. Soak rice in water 5 minutes; drain. Puree scallions, chiles, garlic, cilantro, and 1/4 cup water in a blender.

  2. Heat oil in a large nonstick saucepan over medium-high heat until hot but not smoking. Cook rice, stirring, until just golden, 4 to 5 minutes. Add chile puree; cook, stirring, until rice is almost dry, about 3 minutes. Add stock and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low. Cook until nearly all liquid is absorbed, about 10 minutes. Remove from heat. Cover; let stand until all liquid is absorbed, 25 to 30 minutes.

  3. Fluff rice with a fork, and season with salt and pepper. Garnish with cilantro.

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