Arroz Rojo with Roasted Poblanos
Smoky Mexican red rice featuring fire-roasted poblano pepper strips.
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Ingredients
- 2 cups Long-grain white rice
- 2 large Poblano peppers
- 3 medium Roma tomatoes
- 1/2 medium White onion
- 3 whole Garlic cloves
- 3 1/2 cups Chicken broth
- 3 tablespoons Vegetable oil
- 1 tablespoon Tomato paste
- 1 1/2 teaspoons Salt
- 1/4 teaspoon Ground cumin
- 1/4 cup Fresh cilantro(optional)
Instructions
- 1
Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered on all sides.
- 2
Place the charred peppers in a plastic bag for 10 minutes to steam, then peel off the skin, remove seeds, and slice into thin strips (rajas).
- 3
In a blender, combine the tomatoes, onion, and garlic with 1/2 cup of the chicken broth; blend until completely smooth.
- 4
Heat the vegetable oil in a large heavy-bottomed skillet or pot over medium-high heat and add the dry rice.
- 5
Sauté the rice, stirring constantly, until it turns a deep golden brown and smells nutty, about 5 to 7 minutes.
- 6
Stir in the blended tomato mixture and tomato paste, cooking for 2 minutes until the liquid reduces slightly and the color deepens.
- 7
Add the remaining chicken broth, salt, cumin, and the roasted poblano strips; bring to a rolling boil.
- 8
Reduce heat to low, cover tightly, and simmer for 20 minutes without lifting the lid. Remove from heat and let sit for 10 minutes before fluffing with a fork.
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