SPICY POBLANO RICE
The darker the poblano, the richer the flavor, which varies from mild to strong.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 40m
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, warm 1 tablespoon canola oil. Add onion and poblano chile; cook 4 minutes.
- 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.
GUY'S SPICY SPANISH RICE
Steps:
- Heat the grill or broiler to high.
- Arrange the red bell, poblano, jalapeno, serrano and corn on the grill or under the broiler. Char, turning frequently, until the peppers have blistered and corn is starting to brown slightly. The smaller peppers will finish first, as they do, transfer to a small paper bag and close. Let the peppers sweat and cool, then remove the seeds and skin and dice. Cut the corn kernels from cob. Add the peppers and corn to a small bowl and stir to combine. Set aside.
- In a large Dutch oven, heat the oil over medium-high heat. Add the onion, yellow bell pepper and chayote. Saute until just starting to caramelize. Season with salt, pepper and cayenne. Stir in the garlic and rice and saute for 3 to 4 minutes. Add the chicken stock, cover and cook for 10 minutes. Stir in prepared peppers and corn, the olives, black beans and tomatoes. Cook until the rice is tender, about 6 to 8 minutes.
- Turn off the heat, add the cilantro and adjust seasonings, if necessary. Transfer to a serving bowl and serve immediately.
POBLANO RICE
Provided by Marcela Valladolid
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the poblano chiles and saute, about 8 minutes. Mix in the garlic and cook until fragrant, about 1 minute. Season with the salt and pepper. Add 1 cup broth and bring to a boil. Turn off the heat and let cool.
- Transfer the mixture to a blender and process until smooth, about 1 minute. Measure the liquid yield from the blender, adding more chicken broth if necessary to yield 2 total cups of poblano liquid. Adjust seasoning to taste.
- Meanwhile, clean the skillet, place over medium heat and add the remaining 1 tablespoon oil. Fry the rice until slightly golden. Pour the poblano puree into the skillet and bring to a simmer. Turn down the heat to medium-low and cover tightly. Cook for 30 minutes, turn off the heat and let rest for 10 minutes. Fluff with a fork before serving.
POBLANO RICE
This recipe allows you to taste what poblano brings to the table. Most poblano recipes use the pepper as a container. This showcases the pepper and it's incredible stand-alone flavor. Great with fish!
Provided by MitchJGray
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Heat butter in a skillet over medium-high heat. Saute peppers in butter until slightly soft, about 5 minutes. Add onion powder and garlic powder. Pour in chicken broth and bring to a boil. Add rice and reduce heat to low. Cover and cook until rice is tender and fluffy, about 12 minutes.
Nutrition Facts : Calories 255.5 calories, Carbohydrate 44.3 g, Cholesterol 17.5 mg, Fat 6.4 g, Fiber 3.5 g, Protein 5.3 g, SaturatedFat 3.7 g, Sodium 488.8 mg, Sugar 2.5 g
SPICY SMOKY RICE AND CORN STUFFED POBLANO PEPPERS
This is a combination of a recipe I have been making for some time and a recipe my friend gave me. I think he combination of both our recipes works great. This is also an awesome way to use up that leftover Chinese rice from the night before. The corn gives a bit of sweetness whereas the green chilies give it a mild heat and the cilantro a nice fresh flavor. One note ... you may need 7 peppers depending on the size.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 35m
Yield 6-7 Peppers, 6 serving(s)
Number Of Ingredients 11
Steps:
- Filling -- Mix the rice, chilies, corn, sour cream, 1 cup of the cheese, chili powder, cumin, salt and pepper in a bowl and stir well until it is all combined. The inside of the peppers are also seasoned, so go lightly with the salt and pepper.
- Peppers -- Slice the pepper on top leaving the stem on and open it up so you can remove the seeds and the inside ribs. Be careful not to break it apart. Lay the peppers on a baking sheet lined with either foil or parchment for easy clean up. Season the inside of the pepper with a little salt and pepper and rub or brush the outside skin with olive oil.
- Stuff the peppers with the rice mixture and top with the remaining cheese.
- Baking -- Preheat the oven to 400 degrees using the middle shelf. NOTE: These can also be done on indirect heat on the grill. I like to put a small sheet of foil down on the grill so the outside of the pepper doesn't burn. You can always take them off the foil at the end of grilling to get some grill marks on the pepper if you want. Oven or grill, they should take around 20-30 minutes until tender, but not falling apart and the cheese is melted. TIP: I have found that letting the filling come to room temp works better than chilled.
- Serve -- This can be served so many ways. For lunch, or as a side dish as they pretty much compliment any main dish. Or serve them as a main dish for a lighter dinner with a bowl of black bean soup and a salad. ENJOY!
Nutrition Facts : Calories 381.6, Fat 15.8, SaturatedFat 8.6, Cholesterol 38.4, Sodium 186.8, Carbohydrate 49.8, Fiber 5.7, Sugar 2, Protein 13.8
SPICY STUFFED POBLANO PEPPERS
These stuffed poblano peppers aren't overly spicy. They are packed with flavor from the spicy sausage, salty Parmesan cheese, creamy cream cheese, and hearty brown rice. Wrapping them in bacon adds a lovely smokiness to the peppers. Simple to make, these could be served as a main or side dish.
Provided by Isabel Vela
Categories Other Main Dishes
Time 10m
Number Of Ingredients 7
Steps:
- 1. Prepare rice according to package directions.
- 2. Preheat oven to 400 degrees. In a large bowl, combine the cheeses, rice, and cooked sausage. Mix well.
- 3. Stuff each pepper half with mixture and wrap with a slice of bacon.
- 4. Place peppers on a large baking sheet. Bake 25 minutes.
- 5. Then place under broiler for about 5 minutes or until bacon is crisp.
GREEN POBLANO RICE
Adapted from a recipe I found on the internet. I made some changes and it turned out pretty good. If you like it spicy, add a chopped jalapeno or serrano pepper. If you just like savory, leave that part out.
Provided by PalatablePastime
Categories Long Grain Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chopped peppers and broth into a saucepan and bring to a boil.
- Reduce heat and simmer 10-12 minutes, or until peppers are tender.
- Allow mixture to cool (if you blend it hot, it will fly out of the blender and burn you), then puree in a blender (broth and all) along with cilantro and salt.
- Place onion and rice into a saucepan with the oil, and cook, stirring, until rice is opaque and onions are tender.
- Add garlic and cook briefly, until it becomes fragrant.
- Stir in broth mixture from the blender.
- Bring to a boil, then cover, reduce heat, and cook for 15-20 minutes or until rice is tender and liquid has been absorbed.
- Allow to sit with the pan lid on away from heat for 12-15 minutes, then fluff with a fork and serve.
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