San Miguel - Sliced Poblano Chillies 220g

Poblano peppers are one of the most popular chile peppers used in Mexican cooking. They’re mild and add lots of flavor without being overly spicy!

Think of poblanos as a “family-friendly” pepper that adds just a little kick to any dish. They’re not nearly as spicy as many other chili peppers and as a result, they’re a great way to introduce many people to popular Mexican meals.

Poblano Rice Recipe

Ingredients

• 3 tablespoons vegetable oil, divided
• 1/2 medium white onion, chopped
  
• 1 tin of 220g sliced Poblano chillies
  
• 1 clove garlic, peeled and roughly chopped
  
• 3/4 teaspoon kosher salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 1 cup chicken broth, plus more if needed
  
• 1 cup long grain rice
  

Directions

Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the drained poblano chiles and saute, about 8 minutes. Mix in the garlic and cook until fragrant, about 1 minute. Season with the salt and pepper. Add 1 cup broth and bring to a boil. Turn off the heat and let cool.

Transfer the mixture to a blender and process until smooth, about 1 minute. Measure the liquid yield from the blender, adding more chicken broth if necessary to yield 2 total cups of poblano liquid. Adjust seasoning to taste.

Meanwhile, clean the skillet, place over medium heat and add the remaining 1 tablespoon oil. Fry the rice until slightly golden. Pour the poblano puree into the skillet and bring to a simmer. Turn down the heat to medium-low and cover tightly. Cook for 30 minutes, turn off the heat and let rest for 10 minutes. Fluff with a fork before serving.