Poblano Rice

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It was pretty good. I didn't have two poblano's so I added a tomatillo with the poblano. I also didn't fry the rice. I steamed it first,so I adjusted the measurement of the chicken broth (1/4 cup,instead of 1 cup as I already added one cup of water to the rice in it's cookerafter blending the mix. All in all,it still tasted good. I would make it again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I thought it tasted great and it's a keeper!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Just added a little more seasoning & more liquid (1/2 cup. Also, I didn't have chicken broth so I mixed about 1 1/2 cups of warm water with chicken bullon and it was so tasty! Also added fresh corn & it was great! Overall this rice is Easy, Amazing, tasty, delicious! . Paired it with Marcela's stuffed chile rellenos! MMMMmmmm....

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this for dinner last night, and it was delicious. However, it did burn on the bottom, but I think I just need to cook it at a lower temp next time. When you pour the liquid in, it's pretty much at a boiling point so I would turn the heat closer to low than medium low (at least for my stove. Overall....great flavor and awesome color! Will definitely make again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

First I read everyone's thoughts and ideas. I added the following onion, poblanos, garlic, cilantro, jalapeno, cumin, salt and pepper. I like flavor...this too me was a perfect blend with some nice mild heat as pablano just really just don't have any unless they are smoked or maybe roasted. People that are complaining about rice/liquid ratio do not understand how to cook rice properly. It is essential to follow her directions. Cook the rice in the oil FIRST (you know like in the rice-a-roni box seal the rice kernels, then add the 2 cups of liquid perhaps 2 1/4 cup if you have gas top that burns at a high temp. Also be careful what size pan you use, that is a factor. Cook on LOW heat after bringing to a BOIL for 30 minutes. DO NOT TOUCH! WALK AWAY!!! then take off heat after 30 minutes is up and still do not touch for another 10 minutes. THEN you can take off lid and FLUFF with fork. It will FLUFF, yummy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It did not taste bad but we thought it Did not taste like ant thing. I even added salt thinking it might help but it did not. I was disappointed.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

As a seasoned cook, I should have known better to blend the veggies and let the liquid settle to see the correct amount of liquid after the foam disappeared. I had to add more liquid. As much as I love Poblano, I think it would be better with jalapeno or maybe roasted Poblano. It is ready for a re-vamp before I even serve it. Next time I'll pulse the veggies and leave some specks!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wonderful! I made it after I saw her demo it on the show and it was so easy and tasty! It is in my TNT arsenal now!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Have made this more than once. A great alternative to spanish rice. The first time, followed the recipe as written and I had to add more broth and burned a little. Second time, no burning, and had more than enough liquid. I have a gas burner... so, I think getting the burner just right is an art form. Have added serranos with pablanos, and cilantro at the end of the cooking of veggies, when cooling.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is perfect as written. I always make my rice in the oven (350 degrees for 20 to 25 min. I prepare it on the stove and I just cover the pot and pop it in a preheated oven. It always come out fluffy and perfect. I did season with s&p after it was all done...but this recipe is soooo good.