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

5 from 6 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

36comments inRice with Poblanos and Corn

  1. 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. 💜💜

    1. Pati Jinich

      Jun 21

      So glad this recipe worked for you Linda, thanks for letting me know!

  2. 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!!!

    1. Pati Jinich

      May 13

      Yay, so happy you liked it 😉

  3. 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

    1. Pati Jinich

      May 17

      So glad you chose one of my favorite recipes Elvia! Let me know how did you like it 🙂

  4. 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!

    1. Pati Jinich

      Apr 19

      So happy you liked this rice Sarah! And that you have been cooking some of the Treasures, yay!

  5. BJ

    Feb 07

    Looking forward to making this !!

    Question: can leftovers be frozen?

    1. Pati Jinich

      Feb 08

      In my experience, rice does not freeze very well to be honest with you 😉

  6. Eleanor Aguirre

    Feb 06

    DELICIOUS!!!

    1. Pati Jinich

      Feb 08

      Yay!!!!

  7. Esther J

    Feb 02

    We tried this recipe today. It is wonderful. So delicious!! Thank you Pati!

    1. Pati Jinich

      Feb 03

      Thanks to you Esther, un abrazo!

  8. Ana Becerra

    Jan 27

    Hola Paty rico rico como todo lo que cocinas donde puedo adquirir tus libros

    1. Pati Jinich

      Feb 08

      Mil gracias Ana, que amable! Puedes comprar los libros siguiendo este enlace, saludos! https://patijinich.com/cookbook/

  9. 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!

  10. 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!

  11. 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 🙂

  12. 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 😉

  13. 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!

  14. 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/

  15. 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 🙂

  16. 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!

  17. 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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