Creamy rice and beans in three classic flavors: herby green chile rice (Arroz y frijoles en tres sabores clásicos) from More Mexican Everyday: Simple, Seasonal, Celebratory (page 251) by Rick Bayless and Deann Groen Bayless

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

  • EYB Comments

    Can substitute green chile adobo for cilantro and parsley.

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Notes about this recipe

  • Eat Your Books

    Can substitute green chile adobo for cilantro and parsley.

  • allisonsemele on April 08, 2023

    Cooking the onions in the rice cooker didn’t work with my particular rice cooker (neuro fuzzy), so I did that step on the stove. 4T of the green adobo made the rice a bit too oily for my taste, but it was still a decent side. I would also cut the salt in half if I make this again. I mixed the leftovers with an egg and some roasted garlic and fried them in patties. I topped these with a fried egg and salsa verde, and this was awesome.

  • MelMM on January 31, 2019

    2-11-2018 Another delicious creamy rice dish. I made it in the IP. I went for 6 minutes on manual, with 5 or 6 minutes natural release, then quick release. I used the green chile adobo, and also added a bit of cilantro. If you already have the green chile adobo made, it's dead easy. And could really be a one dish meal. But in my case I served it with leftover yellow mole with fennel and portobellos. Lovely meal. The amarillo with the grilled veggies and these creamy rice dishes will be my big takeaways from this book.

  • MollyB on May 24, 2018

    I love this recipe! I've made it many times - it's a quick and easy weeknight dish if you have Green Chile Adobe made and some cooked or canned beans around. I also try to have roasted poblanos in the freezer (I roast and peel, the vacuum seal in both half and whole pepper packages), so I can make this quickly. It's prettiest with white beans, but I've also done it with black and pink beans, and they all were good. I make it in the rice cooker.

  • hirsheys on February 20, 2018

    I made this recipe in the Instant Pot and used Rick's timing of 7 minutes on high pressure, then a quick release. I used the green chile adobo and used parmesan as the cheese. It came out lovely and was definitely super easy. Next time I think I might try this with pieces of cooked chicken rather than beans - the Great Northerns I used had a bit more flavor and were less creamy than I wanted, so the portions that were beanless were my favorite. Regardless, this is definitely a winner for me.

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