Mexican inexperienced rice – Style of Beirut

November 26, 2022  •  Class: ,

I had been desirous to attempt my hand at this rice for some time. It consists of creating a inexperienced salsa with poblano peppers, onion, garlic then cooking the rice in it with the addition of contemporary corn kernels. The rice may be served alongside a dish of beans or a protein. I didn’t have time to cook dinner anything and so to present it extra sustenance I ended-up baking it (after cooking it) briefly with some shredded cheese and it was filling sufficient by itself, with an optionally available splash of scorching sauce or Mexican cream on high.



Mexican inexperienced rice

Joumana Accad
Mediterranean, Center Japanese
November 26, 2022

Mexican fusion, Entire Grain/Bulgur/Rice,

rice pilaf, mexican, poblano,

6 servings

Prep Time: 1 hour

Cook dinner Time: 45 minutes

Passive Time: quarter-hour


2 massive poblano peppers

1/2 white or yellow onion, peeled and quartered

3 garlic cloves, peeled

1/2 bunch of cilantro, leaves solely washed and drained

1/2 cup water (add extra if essential to puree the combination)

1 1/2 cups long-grain rice (Uncle Ben’s)

2 cups rooster inventory (ideally do-it-yourself)

1 Tbsp rooster inventory in powder or 1 rooster inventory dice (optionally available)

Salt, as wanted

1 cup corn kernels (contemporary or canned)

2 cups of shredded Mexican cheese or mozzarella (melting cheese)

1 cup of scorching sauce or Mexican cream (optionally available)

1/4 cup vegetable oil



  1. Put together the poblano sauce:

Prep the poblano peppers by broiling them till they’re blackened on all sides, switch them to a plastic bag or coated bowl, then peel and seed them and take away their stem. Run the peppers beneath faucet water to eliminate all of the seeds. Switch into the blender or meals processor bowl.

Add the onion, garlic cloves, 1/2 tsp of salt and contemporary cilantro leaves. Add 1/2 cup of water and run the blender or meals processor till the salsa is puréed and clean.

2. Put together the rice:

Pour the oil right into a pot over medium warmth and add the dry rice; cook dinner the rice grains briefly till they flip translucent. If utilizing contemporary corn kernels, add them now and stir them together with the rice. Add the poblano salsa to the rice and cook dinner just a few extra minutes till the combination dries-up a bit, gently stirring the combination with a wood or rubber spoon.

Add the rooster inventory; add the  bouillon dice or rooster bouillon powder (if utilizing for extra saltiness), cowl the rice and cook dinner till small holes show-up on the high, about 20 minutes, ensuring to decrease the warmth as soon as the combination begins boiling.

Uncover the pot, stir the combination gently and add the corn (if utilizing canned corn). Style to regulate the salt, and switch off the warmth and let it cool.

When able to serve:  Add the cheese and unfold it evenly all through the rice. Bake in a 350F (180C) oven for about 10 minutes till the cheese is melted. Serve with scorching sauce on the aspect or drizzle some Mexican cream on high of the rice for added richness.

Recipe Notes

The poblano peppers can be utilized uncooked, seeded and stemmed; I desire to roast them and peel them however this does add an additional step.

I picked long-grain American rice equivalent to Uncle Ben’s for the benefit of cooking it, however one can substitute medium-grain rice or Mexican or Egyptian or sushi rice. When you do, I might advise soaking the rice for about half-hour prior in heat water to eliminate a few of its starch, then run it via faucet water to wash it properly.

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