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green chili rice by iris

(1 rating)
irislynn avatar
Recipe by
iris mccall
@irislynn
chicago, IL

This is easy homemade, rice-a-roni, Tex-Mex style and so very good.

(1 rating)
yield 4 -6
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For green chili rice by iris

  • 2
    poblano peppers
  • 2
    jalapeno peppers, seeded, rough chopped
  • 2 clove
    garlic,minced
  • 1/2 tsp
    cumin,ground
  • 1/4 c
    cilantro
  • 1 tsp
    lime juice
  • 1 tsp
    lard
  • 1 c
    uncooked rice
  • 1 1/4 c
    chicken broth
  • salt to taste

How To Make green chili rice by iris

  • 1
    Roast poblanos under broiler until blackned about 5 minutes per side. Put chilies in a bag, tightly sealed, and allow to steam, 20 minutes. Take chilies out of bag and rub off skin. Remove skin and seeds and chop.
  • 2
    Place chilies in a blender and add jalapenos, garlic, cumin' cilantro' limejuice, and 1 tablespoon of water. Puree until a thick paste forms.
  • 3
    Heat oil in a heavy bottom pan over medium low heat. Add rice and saute for 30 seconds. Add puree and stir, cooking for 1 minute. Pour in chicken broth and bring to a boil, then cover the pot. Turn down the heat to low and simmer for 20 minutes. Turn off the heat and let sit for 10 more minutes . Stir rice to incorporate any puree sitting on top. Salt to taste.
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