Recipe courtesy of Pie Town Tacos
Poblano Green Rice
- Level: Easy
- Yield: 2 servings
- Total: 50 min
- Active: 25 min
Ingredients
3 medium poblano peppers
1 yellow onion
1/4 cup vegetable oil
3 cloves garlic
8 cups vegetable stock
4 cups basmati rice
1/2 bunch fresh cilantro, chopped
Directions
Special equipment:
a high-powered blender- 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.
- 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.
- 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.