Roasted Poblano Mexican Rice

We are heading into the twilight of gardening season. It is a bitter sweet time for me. By now I am getting a little overwhelmed but the endless cycle of weeding, picking and processing the veggies from the garden even though I will glad I did it come the dead of winter. But I know that we are soon ushering in Fall, which I love, but it will too soon turn to winter, which I don’t.

I love the coziness of fall. The colors all soften and the dreaded humidity of the summer vanishes leaving us with perfectly warm days and crisp clear nights. It makes me think of flannel which makes me think of my dad. And although I hate scary movies, I love Halloween, which completely baffles my husband (I also hate to love scary books, lol).

But I digress… Presently I am drowning in peppers. Mostly jalapenos and poblano peppers. Some get canned, some go into salsa, some get roasted in made into the best Mexican Rice you’ve ever tasted.

True story, my husband will only eat guacamole in a dark room where he can’t see the color, because he hates the color and texture visual. So I actually envisioned that I would be the only one eating the rice (poor me, lol). But he tasted a bite and said, yeah I’ll take some of that. And I got a true compliment the next day when he asked to finish the left overs!

Most recipes that call for roasted peppers tell you to hold them over an open flame to char the skin. I prefer to drizzle them with oil and place them in the oven for 15-20 mins. Let them cool then the skin just slides right off.

You can pair this with most any Mexican dish but I typically make it as a fajita or taco bowl base.

For course to make it even better, add some guacamole and Roasted Tomato Salsa to that bowl. You can find my Basic Guacamole recipe here or my Tropical Guacamole recipe here.

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Roasted Poblano Mexican Rice

This tasty side dish uses Roasted Poblanos to give it a deep rich flavor. Serve as a side dish or as base for a fajita bowl.

Course Side Dish

Cuisine Mexican

Keyword mexican food, mexican rice, paleo recipe, rice, roasted poblano peppers, vegan recipe

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4 people

Author Amber Gaines

Ingredients

• 2 poblano peppers
• 1 cup basmati rice
• 2 tbsp avocado oil
• 1/2 lime

For the Sauce

• 1/3 cup cilantro chopped
• 1/2 medium yellow onion chopped
• 1 tsp minced garlic
• 2-1/4 cups vegetable broth divided
• 1/2 tsp salt

Instructions

1. Preheat oven to 425 degrees.
   

2. Drizzle the poblanos with oil and place on a cookie sheet. Roast in the oven 20-25 minutes. Set aside until cool. When cool enough to handle, remove stem, skin and seeds. Rough chop.
   

3. Add chopped poblanos, cilantro, onion, garlic and 1/4 cup of broth to a blender. Blend until well combined.
   

4. Heat 2 tbsp of avocado to a large skillet or chef pan over medium high heat. Add the rice and cook until the rice becomes opaque and slightly golden. Stir continuously so it doesn't burn.
   

5. Add the sauce from the blender and cook for 2 minutes, stirring continuously. Add the remaining 2 cups of broth and 1/2 tsp salt. Stir until combined then bring to a boil. Reduce the heat to low, and let simmer until all of the liquid is absorbed and the rice is tender, about 20 minutes.
   

6. Remove the rice from the heat and let sit for 5 minutes to let the flavor deepen. Add the juice from 1/2 a lime, stir and serve.
   

Recipe Notes

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