Roasted poblano Mexican rice is a smoky and slightly spicy flavored rice that is perfect for your next taco or burrito bowl night.
Normally, my go to rice for taco night is more traditional.
I usually make it in the instant pot.
It is a mild, tomato and onion infused rice. Rice that is similar to what you can order from your local taco joint.
My Aunt is from Mexico and she told me that the traditional Mexican rice is supposed to be mild.
So, this recipe for roasted poblano Mexican rice, is me going rogue.
I roasted some jalapeño peppers, poblano peppers, onion, and garlic in the oven.
Once the skin of the peppers is evenly charred, place them into a bowl.
Cover with plastic wrap for 10-15 minutes.
The peppers get all steamy and release the charred skin.
Peel off the skin, remove the stems, and then remove the seeds.
I give all the roasted vegetables a rough chop and add them to a food processor.
Throw in some salt, Mexican oregano, ground cumin, and pepper.
Pulse the vegetables until minced.
Add in 1/2 cup of water and puree.
You can leave the puree a little thicker if you want to see more of the vegetables in the rice.
I like to puree it into almost a salsa to that it colors and really infuses the rice while cooking.
Rinse and drain your white rice.
Toast the rice in some olive oil for a few minutes.
Add the puree and cook that for a few minutes until it thickens up.
Then add in the remaining water.
Adjust the salt.
Cover with a lid and simmer over low until the rice is fluffy and tender.
The rice will be nice and green and slightly spicy.
Fluff it with a fork.
I love it with some shredded barbacoa or mild chicken.
We love traditional mild Mexican rice but this is a good switch up every now and then. Enjoy!
Roasted Poblano Mexican Rice
Long grain white rice cooked in a roasted poblano, jalapeño, onion, and garlic puree to make it green Mexican rice.
Ingredients
- 2 tbsp extra-virgin olive oil, divided
- 2 poblano peppers
- 1-2 jalapeño peppers
- 1/2 yellow onion
- 4 garlic cloves
- 1 tsp salt
- 1 tbsp ground cumin
- 1 tsp Mexican oregano
- 1 cup long grain white rice, rinsed and drained
- 2 cups water, divided
Instructions
- Preheat the oven to 450 degrees F. Toss the peppers, onion, and garlic cloves with the oil. Add to a baking dish and roast for 20 minutes, turning once halfway through.
- Once the peppers and onions are charred, remove them from the oven, and add the peppers only to a small bowl. Cover with plastic wrap and allow to steam for 10 minutes.
- After ten minutes, remove the plastic wrap from the bowl. Use paper towels to peel the charred skin off the peppers and remove the stems and seeds. Discard stems and seeds.
- Give the peppers, onion, and garlic a rough chop and then add to a food processor. Add in the salt, cumin, and oregano. Pulse until finely minced. Add 1/4-1/2 cup of water to the food processor and puree until smooth or a thin salsa consistency.
- Add the other tbsp of olive oil to a medium Dutch oven over medium heat. Toast the rinsed and drained rice for a few minutes. Add the puree and stir to combine.
- Add the remaining water and bring to a simmer. Cover with a lid. Simmer rice for 15-20 minutes until tender. Remove lid and fluff with a work. Adjust the salt to taste.
- Serve as a side with your favorite Mexican meats or beans.
Notes
Write additional notesIf you want to use 2 jalapeño peppers for more kick or leave the seeds in the jalapeño, you can totally do that too. You can also add in a little handful of fresh cilantro for more green color, if you like the flavor of cilantro.
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