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Baked Arroz Poblano (Mexican Green Rice)
The secret to this bright green rice is blending fire-roasted poblanos, garlic, and onion into a smooth puree that absorbs directly into the grains. Baking the rice instead of simmering it on the stovetop guarantees a perfectly fluffy texture without any mushiness. It's a classic Mexican side dish packed with deep, earthy flavors and a subtle, smoky heat. Fresh cilantro adds an herbal finish that balances the savory broth beautifully. You'll find yourself making this whenever tacos or enchiladas are on the menu.
Equipment
- Oven
- Blender
- Saucepan
Ingredients
- 1 cup (211 g) long-grain white rice
- 2 poblano chile peppers, fire roasted, stemmed and seeded ( here )
- ½ white onion, dry roasted ( here )
- 2 garlic cloves, dry roasted and peeled ( here )
- 1 tsp salt
- ½ cup (120 ml) hot water
- 2 tbsp (30 ml) canola oil
- 1 cup (240 ml) vegetable or chicken broth
- 2 fresh cilantro sprigs
Instructions
- 1Preheat the oven to 350°F (177°C).
- 2Place the long-grain white rice in a large bowl, cover it completely with cool water, and let it soak for 5 minutes. This removes excess surface starch so the grains don't clump together.
- 3Drain the rice in a colander and rinse under cold running water for 2 to 3 minutes until the water runs completely clear. Shake off the excess moisture and let it sit in the sink for 3 to 4 minutes to finish draining.
- 4Combine the roasted poblano peppers, dry-roasted onion, garlic, salt, and hot water in a blender. Process for 1 to 2 minutes until completely smooth.
- 5Warm the canola oil in a medium saucepan over medium heat until it shimmers. Add the drained rice all at once and cook for about 3 minutes, stirring frequently, until the grains start to turn light brown.
- 6Pour the blended poblano mixture and the broth into the saucepan with the rice. Stir well and bring the liquid to a full boil. Taste the broth and add more salt if needed.
- 7Transfer the boiling rice mixture into a large baking dish and lay the fresh cilantro sprigs on top. Seal the dish tightly with a lid or aluminum foil.
- 8Bake for 30 to 35 minutes until the rice is tender but still has a slight bite. Remove from the oven and fluff the rice gently with a fork before serving.
Notes
- Prep: If you don't have pre-roasted poblanos, char them over an open flame or under the broiler until blackened, then steam in a covered bowl before peeling.
- Storage: Keep leftover rice in an airtight container in the fridge for up to 4 days.
- Reheat: Warm gently on the stovetop or in the microwave with a splash of broth to revive the fluffy texture.