GREEN CHILE RICE — Made with roasted poblano peppers and cilantro, this green rice is a delicious twist on traditional Mexican-style rice, and makes a great side dish for any meal.
If you love the traditional Mexican-style red rice that is always served as a side at Mexican restaurants, then you’re going to love this unique and delicious Green Chile Rice.
I wasn’t wrong! In fact, we may even like this more than the traditional red rice.
Granted, this version does take a little bit longer to prepare, since you have to roast and puree some poblano peppers. But it’s a super quick and easy step, and well worth the effort.
I especially love serving this version of Mexican rice with things like chicken enchiladas or other Tex-Mex dishes with a creamy (rather than a tomato) base.
And with a splash of lime juice and some fresh cilantro to finish things off, this is a much lighter, more refreshing dish than the traditional red rice.
It’s actually very similar to cilantro lime rice, but with a bit of a kick from the roasted poblano peppers. And don’t worry, poblanos are fairly mild, so this rice doesn’t turn out overly spicy.
I especially love serving this rice for company, because it’s so unique and unexpected. Not to mention, flavorful and delicious!
If you’re looking for something new to serve with your favorite Mexican dishes, you’ve got to try this Green Chile Rice.
Be sure to save this Green Chile Rice recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Green Chile Rice
- Produce: poblano peppers, cilantro, onions, garlic, limes
- Vegetable oil
- Chicken broth
- 2 poblano peppers, halved and seeded
- 1/2 cup chopped cilantro, pus more for garnish
- 1/3 cup chopped onions
- 2-3 cloves garlic
- 3 tablespoons vegetable oil, divided
- 1 1/2 cups white rice
- 2 1/4 cups chicken broth
- 1/2 teaspoon salt, plus more to taste
- 1-2 teaspoons lime juice
- Preheat oven to broil. Place poblano peppers, cut side down, on a large baking sheet. Brush with vegetable oil. Broil for 3-5 minutes, or until skins are blackened and blistered.
- Add roasted poblanos to a blender or food processor, along with the cilantro, onions, garlic and one tablespoons of the oil. Puree until smooth.
- Heat the remaining oil on a large sauté pan over medium-high heat. Add rice and cook for 5-7 minutes, or until rice just begins to brown.
- Add the pureed poblano mixture to the rice, along with the chicken broth and salt. Stir to combine, then bring to a boil over medium-high heat.
- Reduce heat to a simmer. Cover and cook on low for about 15 minutes, or until the rice is tender and the liquid is absorbed. Remove rice from heat and let stand, uncovered, for 5-10 minutes.
- Fluff rice with a fork, then mix in lime juice and additional cilantro before serving, if desired.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 130Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 2mgSodium: 525mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 2g
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Who Dished It Up First: Adapted from Isabel Eats