Name: Mexican Green Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 cups long grain rice – washed and rinsed; 2 cups veggie broth; 1 onion – finely diced; 2 tbsp olive oil; 2 small poblano pepper; 1-2 jalapeños; 2 tsp smoked paprika; 2 tsp garlic powder; 2 tsp oregano; salt to taste

Ingredients

Scale

2 cups long grain rice – washed and rinsed
2 cups veggie broth
1 onion – finely diced
2 tbsp olive oil
2 small poblano pepper
1–2 jalapeños
2 tsp smoked paprika
2 tsp garlic powder
2 tsp oregano
salt to taste

Instructions

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!

Prep Time: 15
Cook Time: 10
Category: Vegetarian

Keywords: green rice, mexican rice, jalapeño, poblano, instant pot, burrito bowl