Poblano Rice

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I really liked this rice, but thanks to other reviewers' comments I knew to adjust the liquid and cooking time. One cup of rice and one cup of liquid plus veggies just didn't make sense when for any other recipe you need two cups of liquid for each cup of rice. So, I ignored the veggies in the equation and used two cups of broth plus the veggies. It ended up to be nearly 3 cups total. I also put the heat on low like I always do for rice and between those two changes it was perfect. Now about the flavor ... the only thing I did different was to throw in a teeny tiny, chopped up jalepeno (seeds, too when I added the garlic. I don't know how much of a difference it made in the flavor, so maybe it's not fair to review this exact recipe but I think it would have been good without the jalepeno, too. Oh, and I re-seasoned it with S&P once it done. Overall it came out really delicious and I'll make it again (super easy, just one star off for needing to modify the cooking temp/liquid so much.

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The first time I made this recepie it burnt and stuck to the bottom of the pan. Shocked me. I'm Mexican and have been making rice since the age of 13, the only other time I burned rice in my life, was the first time I made it. On the 2nd attempt, I added additional liquid as the sauce was too thick and did stir it a few times to prevent it sticking to the bottom of the pan. It's not my high quality non stick pans fault. I thought it was tasty but I really expected a bit more from this recepie.

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I followed the recipe exactly, using a non-stick pan and my rice still burnt to the bottom of the pan. We scraped off the top rice and ate that but it was nothing to write home about.

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I thought this recipe was outstanding, fun, and flavorful. My family loved the green color, the faint hint of heat, and the fluffy texture of this rice. Prior to making this I had read previous reviews about the rice sticking to the bottom of the pan so I used a nonstick pan, did not stir at all, and everything came out great. This is a fantastic recipe, Marcela. Then again, I have loved all of your recipes!

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Vert easy and delicious I had no problems making this rice. I did stir it two times so that it would not burn and it turned out perfectly! I did add a few shakes of red pepper flakes & that is the only thing I changed in the recipe will def make again & again

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I will agree the timing isn't correct. I used 2 cups of broth and very low heat and it did stick and burn. We still ate the top part and thought it was delicious. I will try again and maybe check halfway through. Adding cumin and some cilantro at the end sounds good too.

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I LOVE Poblano pepper, but didn't love this rice. It just didn't have the punch of flavor I thought it would have. We ate it, but didn't love it, so doubt I make it again.

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The flavor is definitely there, but having trouble with the timing. First time, when I checked to see how the rice was doing, it had already burned a bit at the bottom. Second time overcooked it and it was very mushy. Going to try again because I love the poblano flavor, but not as easy to cook as the recipe claims - timing is an issue.

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This rice was good, despite my own take on it...since one of our poblanos went bad in the fridge, we substituted for one red bell pepper. Good flavor..we also had Carolina brand rice, which is the starchier kind. We did not have long grain. It came out pretty good still. I would definately try this again, maybe adding some lime juice as well.

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Need to calculate a different cooking time for brown rice...otherwise yummy!