Recipes > Roasted Poblano Pilaf
- Serves: 6 to 8
- Active Time: 45 mins
- Total Time: 1 hr
- Views: 23,725
- Success Rating: 92% (?)
Steps
Step 1: Cooking the Pilaf
- 1 lrg onion, diced
- 4 cloves garlic, minced
- 1 jalapeño, deseeded and minced
- 2 cups long-grain white rice
- oil, as needed
- sea salt, to taste
- 3 poblano peppers, charred, peeled and diced*
- 2 3/4 to 3 cups dark stock*
Method
*Note: For the poblano peppers, they can be prepped ahead or they can be prepped as the rice cooks. To prepare the poblanos, char them over an open flame and then place into a bowl and cover with plastic wrap. Once cool enough to handle, peel off the charred skin and dice.
To start the dish, heat a large fry pan over medium-high heat. Once hot, add a bit of oil, followed by the onions and a good pinch of salt. Sauté the onions until they become translucent and golden brown. Next, add the garlic and rice and stir to combine. Stir frequently and continue to fry the rice until it starts to brown.
Next, add the minced jalapeño and stir to combine. Lastly, add the stock. *Note: For this rice, we like to use a Beefless Beef stock for added color and for the flavor it adds; however, any flavorful vegetable stock will do.
Bring the liquid to a gentle boil, reduce the heat to low, cover and let cook for 20 minutes or so. Note: The amount of stock and the time needed will depend on the rice used — be sure to check the instructions on the packaging.
Step 2: Finishing the Pilaf
- 1 cup roughly chopped cilantro
- 1/2 cup minced green onions
- 1 jalapeño, deseeded and minced
- sea salt, to taste
- freshly ground black pepper, to taste
Method
Once the rice is done, turn off the heat, stir the rice with a fork and then recover and let sit for another 10 minutes.
To finish the rice, add the fresh herbs, jalapeño, and diced poblanos (from Step 1) and taste for seasoning. Serve immediately.
12 Comments
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I personally don't eat these kind of peppers. However, I believe that this recipe can be tasty even without the peppers. -
Hi Donna - Thanks so much for learning with Rouxbe! No additional comments are needed - we appreciate and wish you great cooking! Cheers! Chef Kirk -
Wait?! Why does this recipe have a 0 success rate? Is it that hard?
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Rouxbe Staff
No, it's not difficult... The rating reflects the number of people who have responded. -
I'm extremely new, so I'm going to ask newbie questions. What is beefless beef stock and where does one find it? I don't like jalapeno (I realize I can just leave out the jalapeno) and I detest cilantro. I'm also wondering if this can be done without using oil to cook the onions and rice prior to adding the beefless beef stock. Thank you so very much for your assistance.
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Hi Diane! Thank you for your questions. We are grateful that you are participating in our community. Beefless stock can be found in many natural grocers or online, it tends to be darker in color and a little more earthy in flavor. You can also make your own by taking basic vegetable stock and adding mushrooms and a little miso or tamari. You can use any stock here and it would still turn out flavorful. You can definitely make this without jalapeños or cilantro. No problem doing this recipe in a no oil preparation. Just dry saute the onions, garlic and rice. Great questions. Let us know how you like it! Lauren -
when I made this recipe, the rice was barely al dente (and that happened only in the last ten minutes of steaming the rice without heat). I used the full 5 cups of stock recommended and a medium grain jasmine rice. I'm not sure if I made a mistake cooking, or if that's how it was supposed to turn out. -
Hi Aubry. Good question. The technique of sautéing the rice with the onions and garlic before adding liquid is intended to slightly alter the texture of the grain to make it more of a pilaf-like quality- giving each grain a bit of texture. It should have a little more chew than basic steamed rice but definitely not taste undercooked. If you over-saute the rice, it can have a hard time absorbing liquid. If you try this again I would reduce the temperature and time that you sauté the rice before adding liquid. I hope that helps. Lauren
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I love poblano peppers. I cook and eat them in my eggs and everything. So good. You can do napalito's also, that is cactus and like green beans.
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There is no line that says to add the poblano peppers. I wonder if the original recipe just used jalapeños? -
What is dark stock?
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Rouxbe Staff
Hi Linda, "dark stock" or brown stock is stock that starts with browning the ingredients. This step adds deeper flavor and a dark color to the finished stock. ~Eric
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