Poblano Pepper-Cilantro Rice

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Mexican Fiesta

Picture of Poblano Pepper-Cilantro Rice Recipe Photo: Poblano Pepper-Cilantro Rice Recipe
Rated 5 stars out of 5
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  • Read 16 Reviews
Total Time:
53 min
Prep
10 min
Inactive
15 min
Cook
28 min
Yield:
4 to 6 servings
Level:
Intermediate
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Ingredients

  • 1 tablespoon plus 1 1/2 teaspoons vegetable oil
  • 1/2 cup chopped white onions
  • 2 poblano chiles, roasted, peeled, stemmed, seeded, and coarsely chopped
  • 2 teaspoons chopped garlic
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 cup roughly chopped fresh cilantro leaves, plus more for garnish
  • 1/4 cup roughly chopped fresh parsley leaves
  • 1 3/4 cups chicken stock
  • 1 cup long-grain white rice

Directions

In a medium saucepan, heat 1 1/2 teaspoons of the oil over medium-high heat. Add the onions and chiles and cook, stirring, for 3 minutes. Add the garlic, cumin, salt, cilantro and parsley, and cook, stirring, for 30 seconds. Remove from the heat and transfer to a blender with 1/2 cup of the stock. Process on high speed until smooth.

Heat the remaining tablespoon of oil in the pan over medium heat. Add the rice and cook, stirring, until translucent, 1 to 2 minutes. Add the puree and cook, stirring, to evaporate most of the liquid, about 2 minutes. Add the remaining stock, stir and cover, and lower the heat to medium-low. Simmer without stirring, until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Remove from the heat and let sit without stirring for 10 to 15 minutes. Fluff with a fork and serve, garnished with additional cilantro.

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Newest Ratings and Reviews

Read all 16 reviews

  • on August 28, 2011

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    I substituted Hatch chilies and loved it. I've since made it with risotto to add a creamier texture.

    people found this review Helpful.
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  • on June 07, 2011

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    Used can chilies and and didn't have the parsley. Did not use rice, used quinoa instead and boiled in organic vegetable broth. I cant stop eating and making another batch!! This is very tasty and will go great with fish tacos. This will become a staple..

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  • on October 29, 2010

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    Incredibly flavorful. An amazing recipe and very easy to make. It had a good amount of spiciness and the rice was cooked perfectly. I will definitely be making this one again.

    people found this review Helpful.
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