Chile Poblano Recipe
One chile poblano accompanied by Mexican rice and tortillas.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Poblano Peppers
Roast the poblano peppers over an open flame or under the broiler until the skin is blistered and charred. Place them in a plastic bag for 10 minutes to steam, then peel off the skin and remove the seeds.
- 2
Cook the Mexican Rice
In a pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and diced tomato, cooking for another 2 minutes. Stir in the rice, cumin, salt, and pepper. Add vegetable broth and bring to a boil. Reduce heat, cover, and let simmer for about 15-20 minutes until the rice is cooked and liquid is absorbed.
- 3
Serve
Fill the roasted poblano peppers with the cooked Mexican rice. Warm the tortillas in a skillet or microwave. Serve the stuffed poblanos with tortillas on the side.
