Poblano Rice recipe

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Ingredients

2 tablespoons butter
4 poblano peppers, seeded and roughly chopped
1 teaspoon onion powder
1 teaspoon garlic powder
1 ½ cups chicken broth
1 cup uncooked jasmine rice

Nutrition Info

255.5 calories
carbohydrate: 44.3 g
cholesterol: 17.5 mg
fat: 6.4 g
fiber: 3.5 g
protein: 5.3 g
saturatedFat: 3.7 g
servingSize: -
sodium: 488.8 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat butter in a skillet over medium-high heat. Saute peppers in butter until slightly soft, about 5 minutes. Add onion powder and garlic powder. Pour in chicken broth and bring to a boil. Add rice and reduce heat to low. Cover and cook until rice is tender and fluffy, about 12 minutes.

Recipe Yield

4 servings

Recipe Note

This recipe allows you to taste what poblano brings to the table. Most poblano recipes use the pepper as a container. This showcases the pepper and it's incredible stand-alone flavor. Great with fish!

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