In Mexico, many of our main dishes are paired with a delicious and flavorful rice dish. There are countless Mexican rice recipes, but the one I love the most is this version made with Poblano peppers.
I feel very lucky because I finally found a wonderful grocer that sells fresh poblanos, tomatillos and other Mexican ingredients. So I’ve been indulging my cravings, even though they’re a bit pricey, I always grab a few of these beauties when I do my weekly shopping. There are many recipes with Poblano peppers on my blog, but the most popular one is Chiles Rellenos. If you manage to find fresh poblanos, that’s definitely the recipe to try first! But today, I decided to make this delicious rice because my poblanos were on the smaller side.
This is such an amazing dish, perfect if you’re looking for a change from classic Mexican rice and want to impress your friends or family. If you try this recipe, leave me a comment! I’d love to hear what you think.
A Bit of History
Rice was introduced to Mexico by the Spanish in the 16th century and quickly became a staple in Mexican cooking. The pairing of rice with poblano peppers is a beautiful example of how indigenous ingredients blended with European techniques to create iconic Mexican recipes. This dish is particularly popular in central Mexico and is often served during family meals and festive occasions.
Table of Contents
- Ingredients
- Ingredient Descriptions
- How to Make Arroz con Rajas
- A Bit of History
- Storing and Reheating
- Recipe Tips
- Final Thoughts
Ingredients
- 1 cup long-grain white rice
- 2 fresh poblano peppers
- 1 tablespoon vegetable oil
- ½ white onion, sliced
- 2 garlic cloves, minced
- ½ cup sweetcorn (frozen or fresh)
- ¾ cup Mexican crema (or sour cream)
- ¾ cup vegetable or chicken stock
- ¾ cup grated melting cheese (queso Oaxaca, mozzarella or Monterey Jack)
- Salt to taste
- Fresh cilantro, to garnish
Ingredient Descriptions
- Poblano peppers: Mildly spicy green peppers with a rich, earthy flavor. When roasted and peeled, they add smokiness to the dish.
- White rice: Use long-grain rice for the fluffiest texture.
- Mexican crema: Adds creaminess. Sour cream is a great substitute if crema isn’t available.
- Melting cheese: Traditional queso Oaxaca is ideal, but mozzarella or Monterey Jack work well too.
- Sweetcorn: Brings a pop of sweetness and color.
- Vegetable/chicken stock: Infuses the rice with savory depth.
How to Make Arroz con Rajas
Step 1: Roast the Poblanos
Roast the poblano peppers over an open flame or under the broiler until the skins are charred. Place in a plastic bag or bowl covered with cling film for 10 minutes to steam. Peel off the skin, remove the seeds, and slice into thin strips (rajas).
Step 2: Prepare the Rice
Rinse the rice under cold water until the water runs clear. In a medium pan, heat the oil and fry the rice until slightly golden.
Step 3: Build the Flavors
Add the onion and garlic and cook for 2–3 minutes until fragrant. Stir in the poblano strips and corn, mixing well.
Step 4: Cook the Rice
Pour in the stock, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until the rice is cooked.
Step 5: Add Cream and Cheese
Once the rice is cooked, gently stir in the Mexican crema and grated cheese. Cover for a few minutes to let the cheese melt.
Step 6: Garnish and Serve
Fluff the rice, garnish with chopped coriander, and serve warm.
Storing and Reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in the microwave or in a skillet with a splash of water or stock to restore moisture.
- Freezing is not recommended due to the dairy content, which may separate when thawed.
Tips for the Recipe
- Roast poblanos ahead of time and store in the fridge for up to 3 days.
- Don’t skip the crema and cheese—they’re essential for the creamy texture.
- For extra heat, add a chopped jalapeño or serrano along with the onions.
Final Thoughts
This comforting, creamy Mexican rice with poblano peppers is one of those recipes that always brings back memories of family meals. Whether you’re new to Mexican cooking or a longtime fan, Arroz con Rajas Poblanas is a must-try dish that will impress your guests and satisfy your cravings.
If you make this recipe, leave a comment or tag me on social media—I love hearing from you!
Love,
Karlita x
Arroz con Rajas Poblanas
Equipment
- Nutri Bullet
Ingredients
- 1 large fresh poblano pepper or 3 very small
- 1 cup basmati rice or long grain
- ½ small white onion finely chopped
- 1 small garlic clove peeled
- 3 tablespoon fresh coriander cilantro
- 2 cups vegetable stock very hot
- 1 teaspoon salt
- 2 tablespoon vegetable oil
Instructions
- Start by charring the poblano on the top of a hob burner. Once it is blacken, place it in a plastic bag and leave it to rest for 5 min. Then remove it from the plastic bag and peel off all the black skin and cut it in long strips. Separate half and set aside.
- Then with the other half of poblano strips, place them in a blender, together with the coriander and some of the vegetable stock. Blend until smooth. Set aside.
- In a saucepan with a lid, heat the oil to medium heat, add the onion and garlic.Fry until translucent, then add the rice and fry for 3 minutes, making sure to mix constantly to avoid burning the rice.
- Lower the heat and add the poblano and coriander paste, fry for 1 minute, then add the salt and vegetable stock. Give one gently stir and add the poblano strips. Put the lid on and simmer on low heat for 15 minutes.
- Serve the rice on a platter with some quail eggs or just as a side dish. Enjoy!
Alejandra Delgado says
Wooooww delicious! Where can you get those Poblanos? What a find!