Green poblano rice (Arroz verde al poblano) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 254) by Rick Bayless

  • poblano chiles
  • chicken broth
  • Show all ingredients...

  • EYB Comments

    Can substitute water for chicken broth. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spicy tomato-sauced enchiladas with jalapeños and aged cheese (Enjitomatadas); Roasted Mexican vegetables in green sesame pipián (Pipián verde de verduras); Chicken in Pueblan green pumpkin seed sauce (Pipián verde de pollo); Chicken breasts with poblanos, mushrooms and cream (Pollo a la poblana con hongos)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute water for chicken broth. See recipe for variations.

  • anya_sf on February 15, 2024

    My cilantro had gone bad, but this was still very good without it. The rice stuck to the bottom of the pan before it was done and I had to add a little more water. Per the variations, I added diced grilled zucchini and roasted corn for a more substantial side dish.

  • jenburkholder on November 01, 2021

    This was pretty decent. Mine ended up a little bit undersalted following the recipe, though, which is something to note. The poblano flavor didn't come through as strongly as I would have expected.

  • sarahawker on January 10, 2016

    This tastes complex. I loved it but my guests did not. They don't particularly like vegetables though and the "green" does come through.

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