Mouth-Watering Arroz Poblana Recipe – Perfect for Taco Night
Greetings, my esteemed culinary enthusiasts! I am excited to share with you my beloved recipe for Arroz Poblano, a dish inspired by the enchanting flavors of Mexico. You may know it as green rice, but Arroz Poblano is so much more than that – it’s a heavenly combination of creamy rice, roasted poblano peppers, and fresh corn kernels.
This dish can be enjoyed as a side or served as the main course, and I guarantee it will be a crowd-pleaser for your next family dinner or gathering. The complex blend of spices and flavors will leave your taste buds dancing with delight.
Now, let me share the history behind Arroz Poblano. This popular Mexican, savory rice dish was first created in the central state of Puebla. The state is famous for its local cuisine which is known for the imaginative use of ingredients native to this region.
The deliciously creamy yet savory poblano pepper chicken flavor makes it an easy Mexican green rice youtube video recipe. The result is a dish that is hearty, flavorful, and an exciting addition to any Mexican food lover’s list.
So put on your chef’s hat and let’s make Arroz Poblano together!
Why You’ll Love This Recipe
Friends, I am excited to present to you this marvelous recipe – the Arroz Poblana – that will have your taste buds dancing with joy! Imagine a comforting bowl of rice that has been infused with the scrumptious flavors of Mexican cuisine. This recipe is perfect for those who love the hearty goodness of rice mixed with the earthiness and subtle spice of poblano peppers. Trust me, once you try this dish, it will become one of your favorite recipes that you’d crave for all year round!
The star in this dish is the delectable poblano chiles which have a Scoville heat ranging from 1,000 to 1,500. These roasted and peeled peppers rank pretty low on the chili scale and they lend an amazing flavor without being too spicy. Along with them, we’ll be using other staple Mexican ingredients like garlic cloves, onion, chicken broth along with long-grain white rice to create a unique and easy Mexican green rice recipe.
This dish has it all – savory poblano pepper chicken flavor mixed with creamy rice and sweet corn kernels gives you a perfectly balanced dish that’s both scrumptious and satisfying. The Arroz Poblana truly delivers on taste – it’s perfect as a side dish or even as a meal in itself!
Whether you’re hosting a potluck or just making dinner at home, this dish will shine brightly and impress your guests. So take a chance on this easy Mexican green poblano rice recipe – trust me when I say that once you make it, it’ll quickly become one of your favorite go-to dishes!
- 2 poblano chiles
- 1 small white onion diced
- 2 cloves garlic minced
- 1 cup roughly chopped parsley cilantro
- 1 ½ cups long-grain rice
- 2 cups chicken broth
- Olive oil (1 ½ tablespoons)
- Knorr creamy rice (14 ounces)
- Salt to taste (around a teaspoon)
- Corn kernels (one can should be enough)
- Heavy cream to taste
- Sea salt to taste
Make sure you have all these ingredients ready before starting to prepare your arroz poblano. It’s important to use fresh and high-quality ingredients, such as the poblano peppers, garlic cloves, and chicken broth, to achieve the best results. The combination of flavors in this dish is key to making it a success, so don’t skimp on the herbs or spices. Trust me, once you have a bite of this creamy and flavorful Mexican-style rice, you won’t want to go back to plain old white rice ever again!
The Recipe How-To
Preparing the Poblano Peppers
First things first, you need to prepare the poblano peppers. Begin by roasting 2 poblano peppers over an open flame or under a broiler until the skin is charred and blistered. Then, transfer the roasted peppers to a zip-top bag and let them steam for about 10-15 minutes. Once they are slightly cooled off, use your fingers or a paper towel to remove the charred skin. Cut off the stem and remove the seeds and membranes. Then, give them a good rinse under cold water and chop them into small pieces.
Cooking the Rice
In a medium-sized pot, heat up 1 tablespoon of olive oil over medium-low heat. Add 1 small white onion (diced) and 2 garlic cloves (minced) and sauté until they become translucent, which should take about 3 minutes. Then add in 1 cup of long-grain rice and toast it for another 2-3 minutes until it’s slightly golden.
Next, pour in 2 cups of chicken broth and add in a pinch of sea salt. Increase heat to high until it boils, then lower down the heat to low and cover the pot with a tight lid. Let it simmer for about 18-20 minutes or until all liquid is absorbed.
Once the rice is fully cooked and all liquid is absorbed, stir in your roasted poblano peppers along with half a cup of corn kernels. You can use fresh or canned corn; both work fine. Drizzle in a quarter cup of heavy cream for some extra creaminess and flavor.
Now you’ve created a delicious, savory arroz poblano – green rice packed full of amazing flavors!
Substitutions and Variations
Oh, my darling reader, how I love to play with recipes! Arroz Poblano is a classic Mexican rice dish that is already bursting with delicious flavors. However, sometimes you may want to switch things up and put a new twist on an old favorite.
Let’s explore some substitutions and variations for this dish that will still give you that bold, savory taste you crave.
– Corn kernels: If you’re not a big fan of corn, you could substitute it with diced zucchini or finely chopped bell peppers for an extra crunch.
– Poblano chiles: This might come as a surprise to you, but if you can’t find poblano peppers in the supermarket, green bell peppers or Anaheim peppers could work as effective alternatives.
– Heavy cream: For those who are lactose intolerant, replace heavy cream with coconut milk or oat milk for creaminess without the dairy.
– Poblano Rice Casserole: You can easily turn this side dish into a main course by adding in some cooked chicken or ground beef, layering it in a baking pan with rice and creamy poblano sauce, and putting it in the oven until it turns golden and bubbly.
– Creamy Poblano Rice: Are you looking for a more indulgent version of arroz poblano? Add more heavy cream, top with grated cheese, and enjoy your creamy delight!
– Elote Poblano Rice: Do you love cheese? Of course you do! Add in some elote (Mexican street corn), crumbled Queso Fresco cheese along with some fresh herbs like parsley and cilantro for an irresistible combination of flavors that stimulates all your senses.
Whether you stick to the traditional recipe or get creative with substitutions and variations, arroz poblano will always be an incredibly flavorful side dish that pairs great with Mexican cuisine.
Serving and Pairing
As a chef specializing in Brazilian and American cuisine, I can tell you without a shadow of a doubt that the Arroz Poblana Recipe is one of my all-time favorites. It’s packed with flavors and cultural nuances that are as familiar as they are unique. So, when it comes to serving and pairing this dish, there are several options that will not only complement its heartiness but also elevate its appeal.
The first thing to consider when serving Arroz Poblana is its texture. This hearty rice recipe is creamy, a little spicy, and savory all at once, which makes it perfect for carrying bold meats or fish dishes. You could have it alongside grilled shrimp, smoked chicken or crispy-skinned salmon filets. The combinations are limitless.
Another option that pairs well with this dish is roasted vegetables. You could serve your Arroz Poblano with some roasted broccoli florets or sliced carrots with a sprinkle of sea salt on top. The veggies’ smokiness and earthy flavors contrast beautifully with the creamy and spicy poblano rice.
But why stop there? As an expert in the kitchen, I would be remiss if I didn’t mention my personal favorite—making the Arroz Poblana recipe into a complete meal all by itself. The corn kernels provide texture, while poblanos add flavor complexity, making this side dish super satisfying on its own. So what I do is add some Mexican guacamole, shredded cold cut meats or some greens salad on top. That way, you get to enjoy the savory flavors fully while satisfying your cravings quickly.
In conclusion, the Arroz Poblana Recipe is undoubtedly a versatile rice recipe with lots of flavors and textures that will leave you craving for more. Serve it alongside grilled chicken or fish for a perfect main course, add some roasted vegetables for even more flavor angles or make it into a complete meal by adding some proteins toppings or fresh greens. No matter how you choose to enjoy it, there’s no wrong way to serve this delicious and satisfying dish.
Make-Ahead, Storing and Reheating
Darling, sometimes we want to indulge in a dish like arroz poblano, but we simply don’t have the time or energy to prepare it fresh. That’s where make-ahead tips come in handy. Here are some suggestions for making your arroz poblano ahead of time without compromising on flavor.
To make the dish ahead, prepare it as directed and transfer it to a baking dish. Cover with foil and store in the refrigerator for up to two days. When ready to bake, let it sit at room temperature for about 30 minutes while you preheat the oven.
If you’re looking to store leftover arroz poblano, transfer it to an airtight container and refrigerate it for up to three days or freeze for up to three months.
Reheating arroz poblano may require adding a bit of liquid to keep it from drying out. I recommend heating it in a saucepan over low heat with a splash of chicken broth or heavy cream until heated through. If microwaving is your preference, add a tablespoon of water or broth per cup of rice before covering and reheating.
Remember that each time you rewarm the rice, the texture may be altered slightly, but it should still remain savory and delicious.
Tips for Perfect Results
Now that you have all the ingredients needed for the Arroz Poblano recipe, it’s important to know some tips to get perfect results.
First, when cooking the rice, make sure to rinse it thoroughly with water before cooking. This helps remove any excess starch and dirt that can make the rice clumpy or gritty.
Secondly, when roasting poblano peppers, don’t be afraid to let them char a bit on the outside. This enhances the flavor and gives a smoky taste to the dish.
It’s also important to use chicken broth instead of water when cooking the rice. The chicken broth adds a depth of flavor to the dish and complements the poblano peppers.
When adding heavy cream to the dish, slowly pour it in while stirring constantly. This prevents curdling and ensures a smooth consistency.
To add more flavor and texture to the dish, consider adding some corn kernels or diced onion to arroz poblano during cooking. It adds a touch of sweetness and slight crunch to balance out the flavors.
Lastly, remember that salt is crucial in any dish, including Arroz Poblano. Use sea salt for a more nuanced flavor and adjust according to your taste preference.
By following these tips, you are bound to achieve perfect results with this Arroz Poblano recipe every time.
As I’m sure you have some questions regarding this delicious arroz poblano recipe, I’ve compiled a list of frequently asked questions to guide you through the process. Don’t worry if you have never made poblano rice before, as each answer is designed to offer some helpful tips and tricks to assist you in making a successful dish. So, let’s take a closer look at these common queries to help equip you with confidence in the kitchen.
What is the best way to cook poblano peppers?
Alright, let’s get started! First, we need to heat up the oven to 400ºF. Then, grab a baking sheet and line it with some foil to make clean up a breeze. Next, carefully place some whole poblano peppers on the sheet and pop them in the oven to roast. Check on them after about 35-40 minutes or when the skins have blackened, and don’t forget to flip them over once! Once they are done, take the peppers out of the oven and transfer them to a plastic bag or a bowl that is covered with plastic wrap. Let them cool down for about 10-15 minutes.
Why do you have to remove the skin from poblano peppers?
One can find poblano chiles in many traditional dishes in Mexican cuisine such as chiles rellenos, rajas con queso, and crema de poblano. It is important to note that before cooking them, the tough outer skin must be removed, which can be achieved by roasting and peeling them.
Are poblanos peppers hot?
Poblano peppers have a mild taste with a slightly smoky flavor, and their heat level is relatively low. They score between 1,000-2,000 Scoville Heat Units (SHUs), making them less spicy than other popular pepper varieties that can register over 1,000,000 SHUs.
If you love Mexican cuisine but are looking for a new dish to try, Arroz Poblana Recipe is the perfect choice for you. This savory and flavorful green rice dish combines the sweet and spicy flavors of roasted poblano peppers with long grain white rice, creating an aromatic and delicious meal that will make your taste buds dance with joy.
As a chef and lover of Mexican cuisine, I highly recommend giving Arroz Poblana Recipe a try. With its blend of creamy heavy cream, flavorful chicken broth, and fresh corn kernels, it’s a dish that is both satisfying and versatile. Whether you’re looking for an easy weeknight dinner or a sophisticated side dish for your next dinner party, Arroz Poblana Recipe has got you covered.
So what are you waiting for? Gather the ingredients, get started in the kitchen, and let the aroma of this delightful dish fill your home. I promise you won’t be disappointed.
Arroz Poblana Recipe
- 2 cups rice
- 4 poblano chiles, roasted, peeled and seeded
- 4 cups chicken stock
- 1/3 cup lard
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 cups corn kernels, thawed from frozen
- 1 teaspoon sea salt
- 1/2 cup heavy cream
- Rinse the rice, drain it, spread it on a baking sheet, and let it dry.
- In a blender, place 2 of the chilies with 1/2 cup of the chicken stock,and blend until smooth. Slice the remaining 2 chilies into strips and set aside.
- In a heavy skillet, heat the lard or oil your choice, over medium heat.Cook the onion and garlic 1 to 2 minutes. Add the rice and cook until it turns a light golden brown. Add the blended chilies, corn kernels, chicken stock and chile strips, stirring constantly. Season with the salt. Cover, and let simmer over a low heat for about 30 minutes Stir the cream into the rice and let stand for a few minutes. Serve.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.