Green Rice

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this is my go to rice dish for when ever i have company or i want to impress someone, .. its delicious , unique, pretty ingenious actually, never tried it with the roasted pablano, but i can see how it would add another dynamic to the flavor profile. excellent recipe ingrid!

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Awesome! I tried roasting the poblanos and added no salt. I served it as a main dish with shrimp on top!

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Great recipe! I also only used 1/2 teaspoon of salt and everyone said it tasted delicious. I increased the cilantro to about 3/4 cup and no one thought it overpowered the terse. Next time I'm going to flame roast the peppers first to impart a little smokey taste.

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This rice was so great and even better on the second day. I am very adventureful when it comes to cooking and I must say this was something real different for me. I wanted to make the regular Mexican rice with tomatoes, but I wanted to reserve the tomatoes for another dish. With the extra cilantro on hand and the peppers I decided to make the green rice instead. I was a bit skeptical b/c of the color, but I did not regret it. The rice has a very nice taste once you get the seasoning right. My daughter and husband loved it. It a great addition to my rice recipes. Thanks Ingrid for the recipe.

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So green and delicious. Got rave reviews from my family who adores rice.

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I may have done something wrong in this recipe.

My rice came out a bit tart, strong, and maybe even bitter tasting from all the cilantro. I think if I make this again I would lesson the cilantro and or leave it out of the rice all together.

Would sprinkle the cilantro on the rice once done and not blend it into the poblano sauce.

I was also thinking about cooking the green sauce a bit on the stove before introducing it to my rice in order for the peppers to cook down a bit.

On the plus side, once you get the flavor you want from this rice it is VERY healthy meal.....!!

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Incredible rice....flavor, flavor, flavor......I will never make any other rice with my Mexican night dinner ever. Everyone loved it.....I had to make more....Loooooove this recipes great job Ingrid.

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Excellent recipe. This has become my go to rice dish. I roast seed and peel the poblano chilis first and add a dash of chicken bouillon sometimes to make richer... otherwise made as written. Goes very well in burritos and very nice when left over mixed with meat & stuffed into bell peppers, or just as a side dish with any meat.
its a good idea to taste the chili 1st because as with all peppers, some poblanos are hot, but most are very mild.

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This was such a wonderfully yummy dish and so easy to make! I was afraid the poblanos would make it too spicy but it had the perfect amount of kick. Can't wait to make it again!

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Amazing green rice!! All my family LOVED IT!!!!! .... my kids are already asking me to make this again! ... Thank you Ingrid!!!!!