RCI-RC.001.0160.001
Poblano Rice
Serve with grilled chicken, seafood or steak.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- medium-size poblano peppers3 unitroasted, peeled and seeded
- ¼ cup
- 2 cups
- ¼ cup
- 2 large
- chicken broth2½ cupsdivided
- x 8¾-ounce can yellow corn1 unitdrained
- ½ cup
- ½ cup
- ½ cup
- 1 cup
- 2 tablespoons
- ¼ teaspoon
- 1 unit
Method
1
Blend the roasted and peeled poblano peppers with 1 cup of the chicken broth, cilantro, and 2 large cloves of garlic until smooth.
2
Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
3
Add the uncooked rice to the skillet and toast, stirring frequently, until the rice becomes translucent at the edges, about 3-4 minutes.
4
Pour the poblano pepper mixture and the remaining 1½ cups of chicken broth into the skillet with the rice. Stir well to combine.
5
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.
15 minutes
6
Stir in the drained corn, chopped yellow squash, chopped red pepper, chopped carrots, and spinach leaves. Mix until the vegetables are evenly distributed.
7
Cover the skillet again and continue cooking for 5-8 minutes until the rice is tender, the liquid is absorbed, and the spinach is wilted.
7 minutes
8
Season with salt and ground black pepper to taste. Fluff the rice with a fork and serve immediately.