Jan 14, 2011

Poblano Pepper Cilantro Rice

One day when I bought these Poblano Peppers from the store with a temptation, but not knowing what to make with it. After coming home I was just browsing for some recipes with Poblano Peppers and my eyes were stand still at this Colorful rice recipe. So I have made some alterations (I would say Indianized ) to the basic version of this recipe, and then the Yummy, flavorful and colorful rice is ready in 20  minutes. Enjoy this warm rice in any season.

Rice - 1 cup
Poblano Peppers - 2
Zucchini - 1/2 medium
Onion - 1/2 medium
Green Chillies - 2
Cilantro - 1/2 bunch (or 1/2 cup chopped)
 Vegetable Broth - 1 3/4 cups
Salt -  1 tsp
Black Pepper - 1/4 tsp
Lime Juice - 1 tsp
Cumin Seeds - 1 tsp
Garlic  - 3 to 4 Cloves
Oil - Tbsp
Sugar - 1 tsp

Preparation of Poblano Pepper Cilantro Sauce:

  1. Take the non stick pan and put it on the stove, and add  1 tsp oil to it.
  2. Add the Cumin Seeds and Chopped Garlic Cloves
  3. Stem and Seed out the Poblano Peppers and cut into 1 inch slices and add them to the pan. Add the Sugar.
  4. Once the Peppers are roasted take off the pan from heat and let them cool
  5. Transfer this mixture into blender or food processor. Blend it on low for a 1 min
  6. Add the Chopped Cilantro (with stems in), Lime Juice and 1/4 cup broth and Blend it on High for 2 minutes.


  1. Take a Pot on the stove and add oil to it.Add the thinly sliced onions, green chili  and chopped Zucchini  cubes and close the lid.to the pot.
  2. Wash the rice and drain it in a colander.
  3.  Add the rice to Pot, and mix it well with vegetables, add then add salt and black pepper. let it simmer.
  4. Add the Blended Poblano Pepper Cilantro mixture to the pot. Cook on low for 1 min. (as shown in the picture)
  5. Then add the remaining vegetable broth to the pot. and cook on medium heat for 15 to 20 minutes.
  6. Once the Rice is done, switch off the stove and let it cool. After 10 min open the lid fluff it with a fork.

Transfer the rice to a plate and garnish with cilantro leaves and serve with Hot & Spicy Potato chips. Yum! Yum! Yum! this is one flavorful dish to keep you warm in this winter.

Serving Tip:  This serves for 2 people. This tastes good when it is hot, you can serve with curried chicken or spicy chips on the side.

Hint:  Sugar is one secret ingredient and my alternation to the original recipe, which keeps in check on all the spices. And as we are using vegetable broth there will be sodium in it, so go moderate with your salt add-in.

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