This roasted poblano rice is anything but boring. Fresh poblano peppers and onions are roasted until sweet and smoky, then blended with garlic, cumin, and oregano to create a flavorful cooking liquid for tender, fluffy rice. It’s a simple side dish that pairs perfectly with grilled chicken, tacos, enchiladas, or any Mexican-inspired meal. With minimal prep and just a handful of ingredients, this recipe brings bold flavor to the table without extra fuss.
If you are looking for ways to use this rice, I recommend a few options. It is so good with this grilled lime chicken- your family and friends will come back for seconds. It would also make a delicious side for my grilled chicken tacos as well. These salsa verde tostadas are screaming to have a side dish like this served with them.
Ingredients
- Poblano peppers – Mildly spicy peppers with a smoky, earthy flavor that deepens when roasted.
- Medium white or yellow onion – Adds sweetness and depth once roasted.
- Garlic cloves – Gives a savory punch to balance the peppers’ natural sweetness.
- Ground cumin – Warm, earthy spice that enhances the roasted flavors.
- Dried oregano – Mexican oregano is best if you have it.
- Long-grain white rice – I prefer jasmine.
- Salt and pepper, to taste – Brings out all the flavors. I add a little to the cooking liquid, then more at the end if needed.
How to Make Roasted Poblano Rice
Roast the peppers and onions
Preheat the broiler to high. Place the whole poblanos and quartered onion on a baking sheet. Broil for 8–10 minutes, turning halfway through, until the peppers are blistered and the onions are golden. I also like to do this on the cooktop if you have a gas stove.
Steam and peel
Transfer the hot peppers to a plastic bag or a bowl covered with plastic wrap. Let them steam for 5 minutes to loosen the skins. Peel off the charred skin, cut off the tops, and remove the seeds.
Blend the flavor base
Add the roasted poblanos, roasted onions, garlic, cumin, and oregano to a blender or food processor. Blend until smooth — no need to add extra liquid, as the peppers release enough moisture on their own.
Stovetop Method
- Bring the poblano mixture and water to a boil over high heat on the cooktop.
- Add the rice, reduce the heat, and cover with a lid.
- Cook for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
Rice Cooker Method
- Add the blended poblano mixture, rice, water or broth, and salt directly to the rice cooker.
- Stir to combine and set the cooker to the standard “white rice” setting.
- Once the cycle is complete, let the rice rest for 5 minutes before fluffing.
Tips & Suggestions
- Make it spicy – Add a roasted jalapeño or serrano to the blender for extra heat.
- Use broth – Cooking the rice in chicken or vegetable broth gives it an extra savory layer.
- Char on the stovetop – Roast the peppers and onions directly over a gas flame for more smoky flavor. This is my preferred method.
- Double it – This recipe scales easily for meal prep or large gatherings.
- Pair it – Serve with carne asada, grilled chicken, shrimp fajitas, or black bean tacos.
Easy Roasted Poblano Rice Recipe
Ingredients
- 2 fresh medium-sized poblano peppers
- ½ medium white or yellow onion
- 2 cloves of garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup uncooked long-grain white rice
- 1 ½ cups of water
- ½ teaspoon salt, more to taste
- ½ cup chopped cilantro- optional and added after cooking time
Instructions
- Preheat the broiler to high. Place the whole poblanos and quartered onion on a baking sheet. Broil for 8–10 minutes, turning halfway through, until the peppers are blistered and the onions are golden.
- Transfer the hot peppers to a plastic bag or a bowl covered with plastic wrap. Let them steam for 5 minutes to loosen the skins. Peel off the charred skin, cut off the tops, and remove the seeds.
- Add the roasted poblanos, roasted onions, garlic, cumin, and oregano to a blender or food processor. Blend until smooth — no need to add extra liquid, as the peppers release enough moisture on their own.
Cooking on the stovetop
- Bring the water, ½ teaspoon salt, cumin, oregano, and poblano mixture to a boil over high heat.
- Add in the rice, reduce the heat to low, and cover with a lid. Let it cook for 15-18 minutes until the rice is tender.
Rice cooker method
- Add all ingredients and ½ teaspoon of salt to your rice cooker. Set it to cook on white rice.
- Once the time is up, let it sit for 5 minutes before fluffing.
Did you make this recipe? Let me know!