Directions:
- Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the poblano chiles and saute, about 8 minutes. Mix in the garlic and cook until fragrant, about 1 minute. Season with the salt and pepper. Add 1 cup broth and bring to a boil. Turn off the heat and let cool.
- Transfer the mixture to a blender and process until smooth, about 1 minute. Measure the liquid yield from the blender, adding more chicken broth if necessary to yield 2 total cups of poblano liquid. Adjust seasoning to taste.
- Meanwhile, clean the skillet, place over medium heat and add the remaining 1 tablespoon oil. Fry the rice until slightly golden. Pour the poblano puree into the skillet and bring to a simmer. Turn down the heat to medium-low and cover tightly. Cook for 30 minutes, turn off the heat and let rest for 10 minutes. Fluff with a fork before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.2 Kcal (411 kJ) | ||
| Calories from fat | 91.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.22g | 16% | |
|---|---|---|---|
| Sodium | 613.26mg | 26% | |
| Potassium | 73.9mg | 2% | |
| Total Carbs | 1.67g | 1% | |
| Sugars | 0.56g | 2% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 0.21g | 0% | |
| Vitamin C | 5.3mg | 9% | |
| Calcium | 9.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 115.99 Kcal (486 kJ) | ||
| Calories from fat | 108.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.07g | 16% | |
|---|---|---|---|
| Sodium | 724.38mg | 26% | |
| Potassium | 87.29mg | 2% | |
| Total Carbs | 1.97g | 1% | |
| Sugars | 0.66g | 2% | |
| Dietary Fiber | 0.43g | 1% | |
| Protein | 0.25g | 0% | |
| Vitamin C | 6.3mg | 9% | |
| Iron | 0.1mg | 0% | |
| Calcium | 11mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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