Rice with Poblanos and Corn
Arroz con Elote y Poblano
Recipe Yield
6 servings
Cooking time
20 minutes
Rate this recipe
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
49comments inRice with Poblanos and Corn
Diana
Apr 28
Hola Pati,
I Wonder if I could use parboiled rice with this dish.
Please let me know, thank you!
Pati Jinich
Jun 05
Hola Diana, if you know how to work with it, by all means go for it, because I do not use it at all, so I do not think I could be of much help 🙂 Un abrazo!
Lucy
Apr 28
I love this recipe, My family and friends always love it when I make it .ILOVE YOUR RECIPES Pati !
Pati Jinich
Jun 05
So glad to hear, gracias Lucy!
Karen
Dec 09
I live in Southern California. I never see poblano chili only pasilla chili. Is that the same?
Pati Jinich
Jan 02
Not at all, they are absolutely different! Poblano is a fresh chile while the pasilla is the dried form of the chilaca chile. The Poblano has a deep flavor, a mix of sweet and spicy and the pasilla is a bit sour, when cooking with it you normally have to add some sugar to your sauce. I am surprised you cannot find Poblanos in SoCal, they are all over the place. Saludos Karen!
Rob
Apr 28
👆 excellent description! One of my favorite peppers!
Maria Elena Shaffer
Oct 10
This was absolutely delicious, used fresh corn and the poblanos were slightly spicy which was perfect for us.
A new family favorite, muy sabroso!
Pati Jinich
Oct 24
Yay, thanks so much guys!
Cynthia Webb
Oct 09
Hi Pati making it today excited I hope it comes out like yours,from San Antonio, TX
Pati Jinich
Oct 24
Let me know how did you like it Cynthia!
kevin cleveland in cleveland
Aug 16
I made this dish and added some shredded chicken – just delicious!
Pati Jinich
Sep 05
Awesome Kevin! Perfect way to make it a full meal, yay!
Linda R Ramos.
Jun 12
I made this. It was delicious and just like you indicated if the rice is not cooked after 12-15 mins add 2 tablespoons of broth & water. I had to do that and it worked. 💜💜
Pati Jinich
Jun 21
So glad this recipe worked for you Linda, thanks for letting me know!
magicote
May 06
Loved this recipe!! The rice was nicely fluffy, and the corn and poblanos added a nice flavorful touch. Will be making this recipe more often in the future. I started this in a skillet, then finished in a rice cooker. YUM!!!
Pati Jinich
May 13
Yay, so happy you liked it 😉
elvia gamboa
May 03
THANK YOU SO MUCH FOR SHARING YOUR RECIPES. I PLAN ON MAKING RICE WITH POBLANOS AND CORN, FOR THE 5TH. ELVIA
Pati Jinich
May 17
So glad you chose one of my favorite recipes Elvia! Let me know how did you like it 🙂
Sarah K
Apr 13
Made this over the weekend (along with the carnitas from your newest book – which were also good but not as crispy as I was hoping for..) and it was delicious! It makes a ton of rice (I could have fed an army) so next time I’ll half the recipe, but they are also tasty as leftovers and they’ve stayed nice and moist. Love your show and super excited to keep cooking out of your new book!
Pati Jinich
Apr 19
So happy you liked this rice Sarah! And that you have been cooking some of the Treasures, yay!
BJ
Feb 07
Looking forward to making this !!
Question: can leftovers be frozen?
Pati Jinich
Feb 08
In my experience, rice does not freeze very well to be honest with you 😉
Eleanor Aguirre
Feb 06
DELICIOUS!!!
Pati Jinich
Feb 08
Yay!!!!
Esther J
Feb 02
We tried this recipe today. It is wonderful. So delicious!! Thank you Pati!
Pati Jinich
Feb 03
Thanks to you Esther, un abrazo!
Ana Becerra
Jan 27
Hola Paty rico rico como todo lo que cocinas donde puedo adquirir tus libros
Pati Jinich
Feb 08
Mil gracias Ana, que amable! Puedes comprar los libros siguiendo este enlace, saludos! http://patijinich.com/cookbook/
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!
Pati Jinich
Dec 27
So glad you liked this recipe Catherine, have fun with poblanos!
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.
Pati Jinich
Dec 27
Yay, great ideas Rich!
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.
Pati Jinich
Dec 27
So glad the recipe brought back sweet memories Lucy 🙂
Martha E Munguia
Oct 06
This rice was different it was awesome! We will make it again! Thank you!
Pati Jinich
Oct 12
It is really one of my favorites Martha, so glad you liked it 😉
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.
Pati Jinich
Sep 27
Gracias May, hope you guys will love this rice!
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
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 🙂 http://patijinich.com/preparing_poblano_peppers/
Elvia Gamboa
Sep 23
Awesome
Pati Jinich
Oct 05
Thank you!
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!
Pati Jinich
Oct 29
Thanks so much Carol, love the idea of you guys cooking together 🙂
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!
Pati Jinich
Oct 05
Muchisimas gracias a ti, que alegria que veas el programa y prepares las recetas, un abrazo!
Pamela
Sep 23
I will definitely be making this recipe soon thank you for sharing
Pati Jinich
Oct 05
My pleasure Pamela, thanks to you!