Green Rice

Kiwilimon Molinari
Delicious recipe for Mexican rice with a touch of poblano pepper.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 2 cups rice
  • 4 cups chicken broth
  • 1 onion
  • 1 clove garlic
  • 5 Poblano chiles
  • 1 cup fresh cilantro, chopped
  • 1 cup corn kernels
  • sour cream
Preparation
40 mins
0 mins
Low
  • Soak the rice in hot water for 20 minutes, then drain it in a colander, rinse it, and let it dry.
  • I roast the poblano peppers in a pan on the stove and then let them sweat in a plastic bag for 10 minutes, then I peel them and remove the seeds.
  • Blend 3 chiles and cilantro with a cup of broth, onion, and garlic until very well blended.
  • Sauté the rice in a pot with oil as if you were making white rice, add the 2 poblano peppers in strips and corn.
  • Then add the contents of the blender and cook a little, add the rest of the broth, season with salt, cover, and reduce the heat.
  • Cook for 20 minutes. Serve with cream and cheese.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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