Poblano Pepper-Cilantro Rice

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

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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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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.

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This recipe was amazing. Extremely easy and delicious.

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I've made this rice I don't know how many times for get-to-gethers and every one including kids love this rice.

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This recipe was a big hit for family and friends, with kids ranging from 3 to 11! Very surprised at how creamy this dish comes out. I am disappointed that we ate it all up and didn't have any leftovers - would be good in a burrito with pulled chicken or pork, salsa and cheese. Can't wait to make this again.

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I made this rice (doubled the recipe for a fajita party I had this weekend. The rice was delicious. I will say next time, because I will make it again for sure, I will add more salt. This rice tastes so similar to the poblano rice I get at a restaurant in town. The way the rice is cooked is different from usual technique but it works. I always fret about making rice and it usually comes out soggy or broken up, but even if it looks wrong to the eye it isn't. It turned out great.

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The rice was perfect, moist, and SO full of flavor! Not overpowering at all. Balanced and delicious.

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I used this as a side for shrimp. It was a great combination. The rice was very aromatic. I did not use parsley either and it was still great.

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my poblanos were a bit old, so next time i would use newer ones and probably more of them in the recipe. the flavor was nice, not something i would make more than twice a year though.