• 22 Ratings

The darker the poblano, the richer the flavor, which varies from mild to strong.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan over medium heat, warm 1 tablespoon canola oil. Add onion and poblano chile; cook 4 minutes.

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  • Transfer to a blender. Add 2 cups water, 1/4 cup each cilantro and parsley leaves; season with salt and pepper. Puree until smooth, 1 minute.

  • In same pan, heat remaining tablespoon oil and rice. Cook, stirring, until lightly toasted, about 2 minutes. Stir in puree. Bring to a boil; reduce heat. Cook, covered, until tender, 15 to 17 minutes.

  • Remove from heat; let stand 5 minutes. Fluff rice; stir in 1 tablespoon each chopped cilantro and parsley.

Reviews

22 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 1