Mexican Creamy Poblano Rice – Rice Perfection

Ya know how you’ll be reading your daily reads? And something passes before you and you point your finger and go, “That’s it, that’s the one.”? This was one of those recipes and I did it last night, oh man did I ever. I had a really good idea as to what it was going to taste like, but it was even better when I actually got a mouthful. You, are, going, to, love, this, dish. Thank you Jerry of Cooking by the Seat of my Pants for having Ben Herrera as a guest writer from What’s Cooking?.

Turns out Ben is a Mexican badass in the kitchen and I want to thank him personally for supplying his mother’s recipe, Thank You Sir!
Here’s Ben’s version of Creamy Poblano Rice.

And here’s mine.
2 Poblano Chile Peppers
3 Tablespoonfuls Butter
1/2 White Onion, finely done
2 Cups Rice
2 Cups Chicken Broff
1.5 Cups Whole Milk
1/2 Cups Mexican Crema
Fire roast chile peppers, remove skin, remove veins, remove seeds, cut lengthwise.
Melt butter in large saucepan, add onions until translucent. Add rice and cook until golden brown. Oh yeah baby, brown the rice in butter.

Add broth, s&p to taste and stir. Bring to a boil, reduce heat to low and cover.
When the broth has almost been all soaked up, add milk, crema and chile pepper strips.

Stir every 5 minutes or so until juices are absorbed.

About 15 minutes out, toss your steak in to smoking cast iron pan.

Flip in a few minutes.


Don’t need words to tell you how good this meal was, nope.
xo, Biggles
Ingredients purchased from:
Joya de Ceren
12545 San Pablo Ave
Richmond California
(510) 235-5315

17 thoughts on “Mexican Creamy Poblano Rice – Rice Perfection

  1. Sounds just fantastic and I love poblanos. Is crema anything like sour cream, or close enough that you could sub it?

  2. Ah, question answered. I just went to the original recipe and he used sour cream. This is going on my “to make” list. (Yes, I will have to make some changes you won’t approve of to make it more SB friendly, but try not to worry about me!)

  3. This reminds me of an old Craig Claibone rice dish I’ve made for years, but it is muy autentico. The other used sour cream and diced jalapenos and grated Jack, sort of a savory rice pudding on steroids.
    Thanks for this new approach which I’ll try after all the chocolate and Easter foods!!

  4. … and I woke up to a new Meathenge! My dear sister designed the old one and upgraded the software last night. Hence the new look, which will probably morph over a little time.
    Happy PreEaster!

  5. Hi, ya’ll,
    It was totally unexpected and greatfully received. My sister had a few moments and figured she’d upgrade me to the new version of MT. Yeah well, a few things broke, then some more and five hours later it all came together. This means she was up till 6am working on it, yes. So, got her some serious meat treats for the effort.
    On the same page, I need to change the templates and make it my own. Pee on it, if you will. Make it the Man Cave it once was. She’s awfully busy, but between us we’ll pull it together and get some flavors going.
    And speaking of flavors, spent an hour with Chilebrown today. He and Ms Goofy made a trip to Dittmer’s … oh yes. He brought back one item that’s so good, it’s worth the trip alone.

  6. Dittmer’s, temple of drooling. For Easter the sister prepared their smoked pork chops with apple cider and onions. And mashers to soak up the juice. Oh, twist my arm.
    What was the item that’s so good, it’s worth the trip alone?

  7. Next time I make this dish I will have to use your version! Oh yeah, it looks really good. Ok I need to apologize for not coming here and thank you earlier for the mention and nice compliments, but I am here now and not going anywhere :-p
    Buen provecho!

  8. Holy cats. It seems I’ve been stumbling across bunches of interesting and highly craveable rice dishes on the blogs lately, and this one tops it. Rice, cream, poblanos? Yes, please!