Print This Recipe Written by Chacha on Mar 22nd, 2014 in Chicken stock, Cilantro, Gluten Free, Latin, Onions, Poblano pepper, Rice | No Comments

This rice is creamy, tasty and wonderful. Full of flavor, balanced and delicious.

Servings: 4


  • 3 tablespoons Canola oil, divided
  • 1/2 white onion, finely chopped
  • 2 Poblano peppers, roasted, peeled, seeded and coarsely chopped
  • 3 cloves garlic, smashed, peeled and finely chopped
  • ½ teaspoon freshly ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • Good-quality hot chicken stock (preferably homemade)
  • ¼ cup roughly chopped fresh cilantro, leaves only
  • 1 cup raw long-grain white rice (preferably not converted)


In a medium saucepan with a tight-fitting lid, heat 2 tablespoons of the oil over medium-high heat.

Add the onions and cook until translucent, about 3 minutes. Add the peppers and cook for 4 minutes. Add garlic and cumin. Cook until fragrant, about 1 minute. Season well with salt and pepper. Remove from heat. Add 1 cup chicken stock and transfer to a blender jar. Add cilantro and process on high until smooth, about 1 minute.

Pour puree into a 1-qt measuring cup. If necessary, add enough chicken stock to bring the liquid volume up to 2 cups. Taste and add extra salt and black pepper, only if required. Set aside.

Clean the saucepan, place over medium heat and add the remaining 1 tablespoon oil. Add rice and brown until golden, about 5 minutes. Pour the puree mixture into the saucepan and bring to a boil. Cover (Note: If the lid does not fit tightly, wrap the lid tightly with a kitchen towel.) Reduce heat to the lowest possible setting and cook for 20 minutes, shaking the pan from time to time so that it does not stick. Do not remove the cover while the rice is cooking.

Use a large fork to turn rice over carefully from the bottom to distribute the flavors evenly. Transfer to a serving bowl and serve.

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