Mexican cuisine is renowned for its vibrant, fiery flavors and earthy, wholesome ingredients. Within its vast array, there’s a humble dish known to many: Mexican rice. Traditionally simmered to perfection, this rice dish is the unsung hero of many plates, often accompanying bold mains. However, today, we’re introducing a revolutionary twist to this staple. Imagine infusing it with the smoky, spicy flavors of charred poblano and jalapeño peppers. Yes, it’s as delicious as it sounds!
Elevate with a Smoky, Spicy Twist
The secret to this revamped version of the rice is a luscious sauce made from grilled or charred poblano and jalapeño peppers. This intense concoction is blended with broth and seasonings, creating a potent mixture that’s miles away from the standard water you’d use. Cooking rice in this sauce means each grain absorbs that spicy, smoky taste, offering a flavor explosion in every bite.
Pepper Preparation: The Real Game-Changer
So, how does one achieve that perfect char on peppers? You have multiple avenues:
Stovetop: Directly place the peppers over a low flame on a gas stove. Rotate them occasionally until they’re blackened evenly. This method is quick and gives a deep smoky flavor.
Grill: For those BBQ weekends, throw the peppers on the grill. The open flame and charcoals impart a unique, smoky profile to the peppers.
Air Fryer: Not everyone knows this trick, but it’s golden! For a mess-free experience, toss your peppers in the air fryer. Preheat to 400F, give your peppers a little brush or spray of oil, and let them roast for about 10 minutes. The outcome? Perfectly charred peppers with minimal effort.
Versatility at its Best
This spicy, smoky Mexican rice isn’t just a side dish; it’s an experience. While it complements enchiladas, chimichangas, and could be the perfect stuffing for a burrito, it doesn’t stop there. If you’re a fan of homemade burrito bowls, then this rice will elevate your dish to new heights. Its robust flavor profile makes it stand out, ensuring your burrito bowl is nothing short of restaurant quality.
Reinventing a classic is never easy, but with a touch of creativity, it’s certainly possible. The charred poblano jalapeño sauce has not just transformed the taste of this Mexican rice but has also elevated its position on the dinner table. It’s no longer just a side dish but a statement of culinary excellence. Whether you’re having a weekend BBQ, a quick meal, or prepping for a fancy dinner, this rice variant is sure to make waves. So, the next time you think of Mexican rice, remember: spice it up, smoke it up, and serve it up!
Char/grill the peppers using stove top method or air fryer which I personally love. Once cooked, skin the poblano peppers and roughly chop them.
In a blender add the roughly chopped peppers, veggie broth and seasonings. Blend until everything is fully blended and you have a smooth consistency.
In the instant pot, turn sauté mode on and add oil and onions. Cook for 2-3 mins and add the rinsed rice stir and toast the rice for 1-2 mins.
Add in the blended mixture to the rice, stir and turn off sauté mode. Put the lid on the instant pot, pressure cook on high for 4 mins and close the vent.
Once the rice is done cooking, natural release and fluff with fork! Garnish with chopped cilantro and enjoy!
Just an East/West coast girl living the southern life. I love sharing all my tested and perfected recipes here, along with some travel guides and a little bit of my lifestyle
