Roasted Poblano Rice is a celebration of bold flavors and simple ingredients. Picture plump poblano peppers, their skins charred to perfection, revealing a smoky depth that dances harmoniously with every bite. In this recipe, we elevate the humble rice grain by infusing it with the essence of roasted poblanos, fragrant garlic, and aromatic onions.
This Roasted Poblano Rice is a versatile side dish that pairs beautifully with grilled meats, tacos, or even a simple avocado salad. So, gather your ingredients, let the poblanos take center stage, and savor the magic of this delightful recipe!
Storing and Reheating Leftovers
Store any remaining Roasted Poblano Rice in an airtight container in the refrigerator. It’ll stay fresh for up to 3 days. To reheat, add a splash of water or broth to the rice to prevent it from drying out. Microwave or gently warm it on the stovetop, fluffing it with a fork as it warms.
Freezing and Reheating
- Freezing: Portion the rice into individual servings and freeze them in airtight freezer bags. Label with the date. It’ll keep well for up to 3 months.
- Thawing: When you’re ready to enjoy your frozen stash, thaw it overnight in the refrigerator. Reheat as mentioned above.
Roasted Poblano Rice
- Blender or food processor
- 1 cup long-grain white rice
- 2 large poblano peppers
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup fresh cilantro leaves
- 2 cups vegetable or chicken broth
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- Preheat your broiler or grill to high. Place the poblano peppers on a baking sheet or directly on the grill grates. Roast the peppers, turning occasionally, until the skin is charred and blistered. This should take about 10-15 minutes.
- Transfer the roasted poblanos to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin, remove the seeds, and roughly chop the peppers.
- In a blender or food processor, combine the chopped poblanos, onion, minced garlic, and cilantro leaves. Blend until you have a smooth, vibrant green puree. Set aside.
- Heat the vegetable oil in a medium saucepan over medium heat. Add the rice and sauté for 2-3 minutes until it turns slightly golden.
- Pour in the green puree and stir well to coat the rice. Season with salt and pepper to taste.
- Add the vegetable or chicken broth to the saucepan. Bring the mixture to a boil, then reduce the heat to low.
- Cover the saucepan with a tight-fitting lid and simmer for 15-18 minutes or until the rice is tender and has absorbed all the liquid.
- Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
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