Cilantro tops off the Poblano Green Rice at Pietown Tacos in Nashville, TN, as seen on Food Network's Diners, Drive-Ins and Dives, Season 35.
Recipe courtesy of Pie Town Tacos

Poblano Green Rice

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  • Level: Easy
  • Total: 50 min
  • Active: 25 min
  • Yield: 2 servings



Special equipment:
a high-powered blender
  1. Seed the poblano peppers, then rough chop them along with the onion. (Size is not super important, as we are going to purée them.) In a medium pot, add the vegetable oil and heat over medium-high heat. Add the peppers, onion and garlic and cook until the onions start to turn clear and all the veggies have some light caramelization. Transfer the mixture to a high-powered blender, such as a Vitamix, and pulse until the mixture is puréed thoroughly, about 2 minutes.
  2. In a medium pot, combine the vegetable stock, rice and pepper mixture. Stir well and bring to a boil. Drop down to a simmer, then cover and allow to cook until the rice is fluffy and the majority of the liquid has been absorbed, 18 to 20 minutes.
  3. Fold in the cilantro right before serving.

Cook’s Note

When cooking the poblano peppers, they should be bright green when they are ready to transfer to the blender.