Pati Jinich - Rice with Poblanos and Corn

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and more accessible, while jalapeños add a kick.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and works well for sautéing.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Using water is a budget-friendly option, though it lacks flavor.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a similar fresh note, while green onions add crunch.

Heat oil in a large pot over medium heat.

Add 2 cups of jasmine rice and fry until the rice changes from grayish white to a deep white color.

Add 1 tablespoon of butter and let it melt.

Stir in 2/3 cup of white chopped onion and 1 1/2 cups of corn kernels, letting the corn toast a little.

Season with 1 teaspoon of salt and 1/2 teaspoon of ground allspice.

Pour in 4 cups of chicken broth and bring to a simmer.

Prepare the poblano peppers by roasting or broiling them, then placing them in a bag to sweat, cleaning them, and cutting them into small strips.

Once the broth is simmering, add the poblano strips to the pot.

Cover the pot and let it cook for 10 to 15 minutes.

Check the rice for doneness and enjoy the crunch of the corn and the aroma of the poblanos.

Cooking Techniques

Equipment Needed

Spice Level: