With Cinco de Mayo just around the corner, I wanted to share this recipe for my favorite Mexican side dish. Good Mexican rice is a real treat. Unfortunately, a lot of Mexican restaurants serve rice that is over-cooked and under-seasoned. Now, thanks to Rick Bayless, you can make perfect Mexican rice at home!
This golden brown rice with corn and roasted poblano is the perfect complement to any Mexican meal. Not only does it have great flavor but great texture.
Mexican White Rice Pilaf
Prep Time: 5 minutes
Cook Time: 40 minutes
1 Roasted Poblano Pepper, peeled, stemmed, and seeded
3/4 tbsp. Vegetable Oil
1/2 c. White Rice
1/2 Onion, Finely Diced
7/8 c. Chicken Broth
1/4 – 1/2 tsp. Salt (1/4 if using regular broth, 1/2 if using reduced-sodium broth)
1/2 c. Frozen Corn, Defrosted
1/4 c. Shredded Farmer’s or Monterey Jack Cheese
1. If you haven’t already, roast your poblano. I roast mine under the broiler. Turn the pepper once the skin is beginning to brown and blister. When it’s done, the other side should also be blistering.
Remove the pepper from the oven, place in a bowl, and cover with a towel. Let rest at least 5 minutes before peeling then stem, and remove the seeds.
2. Combine the oil, rice, and onion in a pot and turn the heat to medium. Once the rice begins to sizzle, cook for ~7 minutes, stirring frequently. The rice should toast, and the onions should brown.
While the rice is toasting, slice the poblano into thin strips ~1 inch wide.
3. After the rice is toasted, add the broth and salt. Once the broth begins to boil, add the poblano pepper to the pot (I usually only end up adding about half the pepper. Decide how much to add based on your own personal preference). Stir, cover, and reduce the heat to low. Cook for 15 minutes.
4. Once your rice is cooked (the liquid should be absorbed), move the pot off the heat and let the rice sit for 5 minutes. Then stir in the cheese and corn.
Serve up this firm, flavorful, slightly gooey rice with your favorite Mexican dish. You’ll find yourself going back for bite after bite! Once you’ve tried it, you’ll turn to this recipe again and again.