Ingredients with Measurements:
- 2 cups of long-grain white rice
- 3 cups of chicken broth
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 poblano peppers, roasted, peeled, seeded, and chopped
- 1 cup of cooked and shredded chicken breast
- 1 teaspoon of ground cumin
- Salt and pepper to taste
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- Roasting pan
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F. Place the poblano peppers on a roasting pan and roast for 20 minutes or until the skin is charred and blistered.
2. Remove the peppers from the oven and place them in a plastic bag. Let them rest for 10 minutes to steam.
3. Remove the peppers from the bag and peel off the skin. Remove the seeds and chop the peppers.
4. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
5. Add the chopped poblano peppers, shredded chicken, ground cumin, salt, and pepper. Cook for 5 minutes.
6. Add the rice and stir until it is coated with the mixture.
7. Add the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes or until the rice is cooked and the liquid is absorbed.
8. Remove from heat and let it sit for 5 minutes.
9. Fluff the rice with a fork and sprinkle with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 300
Fat: 5g
Carbohydrates: 50g
Protein: 12g
Sodium: 450mg
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Vegetable broth can be used instead of chicken broth.
- Turkey or beef can be used instead of chicken.
Variations:
- Add corn kernels or black beans to the mixture.
- Top with shredded cheese before serving.
- Serve with avocado slices or sour cream.
Tips and tricks:
- To save time, use canned roasted poblano peppers.
- Use a rice cooker for an easier preparation.
- Use leftover cooked chicken for a faster preparation.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop with a splash of chicken broth or water.
Presentation ideas:
- Serve in a large bowl or on individual plates.
- Garnish with fresh cilantro leaves.
Garnishes:
- Fresh cilantro leaves
- Sliced avocado
- Sour cream
Pairings:
- Serve with a side of refried beans or a green salad.
Suggested side dishes:
- Refried beans
- Green salad
- Grilled vegetables
Troubleshooting advice:
- If the rice is too dry, add a splash of chicken broth or water and stir.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
Food history:
- Arroz Poblano is a traditional Mexican dish that originated in the state of Puebla.
Flavor profiles:
- This dish has a mild and slightly smoky flavor from the roasted poblano peppers.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Mexican