Rice with poblanos and corn (Arroz con elote y poblano) from Treasures of the Mexican Table: Classic Recipes, Local Secrets (page 175) by Pati Jinich

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Notes about this recipe

  • Lsblackburn1 on January 06, 2026

    Delicious! I used Hatch chilis and frozen corn - otherwise made as written and it turned out great.

  • michalow on March 29, 2025

    Very good. I'll dial down the allspice and the salt next time.

  • lkgrover on January 27, 2025

    Loved this Mexican rice with corn and poblano chiles (a good way to get extra vegetables in my meal!) I used frozen corn.

  • Running_with_Wools on September 01, 2024

    This was mild and comforting. The rice was a bit softer than I’d normally make it, as it called for four cups of chicken stock with two cups of rice. Served it with chipotle pork.

  • stockholm28 on December 31, 2023

    I also used frozen corn which worked fine. This was a nice, flavorful, rice side dish. I wasn’t sure about the allspice, but it worked.

  • jenburkholder on April 28, 2023

    Very tasty, very easy, a "different" rice side from our usual red rice. Used frozen corn which was fine. Needed a little more salt than called for.

  • janeh9 on June 30, 2022

    This was perfect! Made half, easily divided - otherwise made as written, other than replacing cinnamon with allspice. Delicious served hot as well as at room temp the next day. Good pot luck dish.

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