Rice with Poblanos and Corn

cornpoblanorice

Rice with Poblanos and Corn

Rice with Poblanos and Corn

Arroz con Elote y Poblano

Recipe Yield

6 servings

Cooking time

20 minutes

Rate this recipe

4.2 from 5 votes

Ingredients

  • 3 tablespoons vegetable oil
  • 2 cups Mahatma® Rice jasmine white rice
  • 1 tablespoon unsalted butter
  • 2/3 cup finely chopped white onion
  • 1 1/2 cups corn kernels from about 2 ears
  • 1 1/4 teaspoons kosher salt or more to taste
  • 1/2 teaspoon ground allspice
  • 4 cups chicken broth or water plus more if needed
  • 4 fresh poblano chiles roasted, sweated, peeled, seeded, and cut into 1-x-1/4-inch strips

To Prepare

  • Heat the oil in a large saucepan over medium-high heat, until very hot but not smoking. Add the rice and cook, stirring often, until it starts to become milky white, crackles, and feels heavier as you stir it, 2 to 3 minutes.
  • Clear a space in the center of the pan and add the butter. Once it melts, add the onion and corn and cook, stirring and mixing with the rice, for 2 to 3 minutes, until the onion begins to soften. Add the salt and allspice, stir well, and stir in the broth or water. Bring to a boil, add the poblanos, stir once, cover, and reduce the heat to the lowest setting.
  • Simmer for 12 to 15 minutes, until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be tender; if it is not but all the liquid has been absorbed, add 2 tablespoons or so of broth or water, cover again, and cook for a couple more minutes.
  • Remove from the heat and let rest, covered, for 5 minutes. Fluff the rice with a fork, taste and adjust the salt, and serve.

Comments

20comments inRice with Poblanos and Corn

  1. Catherine Dogear

    Dec 13

    I just made this dish this evening, only changing the procedure a little to accommodate already cooked brown and white rice in the fridge. I topped the dish with a dollop of the Mexican crema. Poblanos are new to me and my very favorite thing now, so I’ll probably try every recipe on your website for different ways to use them. Enjoy your show very much. Many thanks!

    1. Pati Jinich

      Dec 27

      So glad you liked this recipe Catherine, have fun with poblanos!

  2. Rich

    Dec 10

    I love this combination. I used olive oil and butter and a combination of white and wild rice. I added parmigiano to finish. Trying to figure out a version for my little restaurant here in Phoenix.

    1. Pati Jinich

      Dec 27

      Yay, great ideas Rich!

  3. lucy DeLaFuente-waldenstrom

    Dec 06

    My father used to live in Guadalajara and he made this rice for me. It became one of my favorites and I thank you for bringing it back into my life.

    1. Pati Jinich

      Dec 27

      So glad the recipe brought back sweet memories Lucy 🙂

  4. Martha E Munguia

    Oct 06

    This rice was different it was awesome! We will make it again! Thank you!

    1. Pati Jinich

      Oct 12

      It is really one of my favorites Martha, so glad you liked it 😉

  5. May Simank

    Sep 26

    I am making this today. I don’t have any fresh chiles but will experiment with what I have. I know we will love this anyway.

    1. Pati Jinich

      Sep 27

      Gracias May, hope you guys will love this rice!

  6. Walter

    Sep 23

    How do you do all those things you said to the poblano pepper? What do you do the accomplish all that please help

    1. Pati Jinich

      Oct 05

      Hola Walter, it is not difficult at all, I have this blog entry where I explain it step by step. Good luck 🙂 https://patijinich.com/preparing_poblano_peppers/

  7. Elvia Gamboa

    Sep 23

    Awesome

    1. Pati Jinich

      Oct 05

      Thank you!

    2. Carol

      Oct 28

      I harvested my last nine poblanos and used them all for this recipe since they were on the small side and the dish came out wonderful. I call this pure comfort food and it will go great with the Birria my husband made. Thank you for all your inspiration and insight into cooking Mexican cuisine. I love your program!

      1. Pati Jinich

        Oct 29

        Thanks so much Carol, love the idea of you guys cooking together 🙂

  8. Anonymous

    Sep 23

    Gracias Pati por compartir tus recetas. El arroz con chile poblano se ve delicioso y la crema con chiles poblanos igual. Este fin de semana los voy a preparar. Yo la veo en tv en Create Chanel y me encanta su programa. Felicidades!

    1. Pati Jinich

      Oct 05

      Muchisimas gracias a ti, que alegria que veas el programa y prepares las recetas, un abrazo!

  9. Pamela

    Sep 23

    I will definitely be making this recipe soon thank you for sharing

    1. Pati Jinich

      Oct 05

      My pleasure Pamela, thanks to you!

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