Rice with Poblanos and Corn

cornricepoblano

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

4.50 from 8 votes

Ingredients

  • 3 tablespoons vegetable oil
  • 2 cups 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

65comments inRice with Poblanos and Corn

  1. Karen Ortwine

    Mar 03

    I saw you make this on your show, I just had to try it. I’ve never roasted the peppers before. The whole recipe was easy! We loved it! I enjoy your cooking and love to see you travel and eat the dishes you make! ☺️

    1. Pati Jinich

      Mar 09

      So happy you enjoy what I do Karen, un abrazo!

  2. James Walker

    Oct 13

    The combination of poblanos and corn is a match made in culinary heaven, and I can only imagine the incredible flavors. I’ve always been a fan of Mexican food, and your article has motivated me to try my hand at this recipe.
    https://adnoor.ca/

    1. Pati Jinich

      Nov 06

      Awesome James, let me know how you like it when you try it 😉

  3. Pam

    Jul 24

    I made this wonderful rice this evening for our dinner. I laid a couple of thin chicken cutlets over the top a wow a wonderful one pot meal. Thank you Pati!

    1. Pati Jinich

      Sep 04

      Sounds like a great dinner to me Pam, yay!

  4. Zelda

    Jul 18

    When do the rayas go in_

    1. Pati Jinich

      Jul 27

      Hi Zelda! After you add the salt and allspice, stir well, and stir in the broth or wate, then you bring to a boil, add the poblanos, stir once, cover, and reduce the heat to the lowest setting. Enjoy!

  5. Olivia Gomez Coleman

    Jul 14

    Paty. I love your recipes. Kee on doing your ministry because you are touching many of us with your gift of cooking. Gracias!!!

    1. Pati Jinich

      Jul 27

      This is very sweet of you Olivia, thanks so much!

  6. Anthony B.

    Jul 13

    I will try this.
    The red rice with the pickled jalapeños was delicious .

    Keep them coming.
    Getting fat in Chicago😅

    1. Pati Jinich

      Nov 05

      Haha Anthony! But love you like my rice recipes 😉

  7. Diana

    Apr 28

    Hola Pati,
    I Wonder if I could use parboiled rice with this dish.
    Please let me know, thank you!

    1. 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!

  8. Lucy

    Apr 28

    I love this recipe, My family and friends always love it when I make it .ILOVE YOUR RECIPES Pati !

    1. Pati Jinich

      Jun 05

      So glad to hear, gracias Lucy!

  9. Gigi

    Apr 04

    Hello Patti
    I’m looking for a recipe that a coworker made she was from Mexico. It was a rice, corn, onions? I think cream and poblanos layered and baked. On top was a star design with the remaining poblanos. The cream really made this dish do you know what it is called? Do you have this recipe?
    Thank you 😊

    1. Pati Jinich

      Jun 15

      I have this rice with poblanos casserole that you are going to absolutely love Gigi, here you go! https://patijinich.com/white-rice-and-poblano-rajas-casserole/

  10. Karen

    Dec 09

    I live in Southern California. I never see poblano chili only pasilla chili. Is that the same?

    1. 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!

      1. Rob

        Apr 28

        👆 excellent description! One of my favorite peppers!

      2. kathy e

        Jul 22

        I too live in socal and have had the same problem with this chili name. Here is what I found on a google search:

        Is pasilla the same as poblano?
        Poblano (Pasilla) – Colo-Pac Produce, Inc.
        In northern Mexico, the United States and Canada, the Poblano is also known as the pasilla, but elsewhere, pasilla typically refers to a dried chilaca pepper. Poblanos are often dried to increase their shelf life and a dried Poblano is called an ancho.

        1. Pati Jinich

          Nov 06

          Hey Kathy, thanks for reaching out. For me, when I talk about poblanos I always refer to the fresh ones, and when I use pasilla it is always the dried chilaca 😉

  11. 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!

    1. Pati Jinich

      Oct 24

      Yay, thanks so much guys!

  12. Cynthia Webb

    Oct 09

    Hi Pati making it today excited I hope it comes out like yours,from San Antonio, TX

    1. Pati Jinich

      Oct 24

      Let me know how did you like it Cynthia!

  13. kevin cleveland in cleveland

    Aug 16

    I made this dish and added some shredded chicken – just delicious!

    1. Pati Jinich

      Sep 05

      Awesome Kevin! Perfect way to make it a full meal, yay!

  14. 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!

  15. 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 😉

  16. 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 🙂

  17. 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!

  18. 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 😉

  19. Eleanor Aguirre

    Feb 06

    DELICIOUS!!!

    1. Pati Jinich

      Feb 08

      Yay!!!!

  20. 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!

  21. 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! http://patijinich.com/cookbook/

  22. 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!

  23. 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!

  24. 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 🙂

  25. 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 😉

  26. 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!

  27. 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 🙂 http://patijinich.com/preparing_poblano_peppers/

  28. 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 🙂

  29. 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!

  30. 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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