Mexican Rice with Chile Poblano

A simple, traditional dish that can be prepared in one pot


1 cup plain white rice

1 1/2 cups chicken broth

3 medium tomatoes

1 small piece of onion

2 garlic cloves

3 poblano peppers, roasted, peeled and cut in small cubes

Salt to taste

Fry the rice, stirring constantly until you have a gold color. Now add the tomato broth made by blending tomatoes, onion and garlic with a bit of water. Fry the rice and tomato broth until the water evaporates. Add the poblano peppers, chicken broth and salt and cover with a lid. Once it is boiling, lower the flame and let it simmer for about 20 minutes. Remember to partially open the lid –  if not, the rice will be mushy. Don’t stir at all – once you see the water has evaporated, your rice is ready. Enjoy your arrocito.


Lily Espinosa Rivera, Rivera´s Kitchen Tulum

Mexican Cooking Classes & Culinary Tours

“The passion of Mexico in your kitchen…”

Show More

Related Articles

Back to top button