The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free

Roasted Chili Rice Pilaf

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 25 min
  • 45 min
  • $
Gatheredtable
adapted from m.s. milliken & s. feniger

Ingredients

  • 1 cup frozen corn kernels
  • 3 poblano chili peppers, roasted, peeled, stemmed, seeded, and cut into strips
  • 2 cups vegetable broth
  • 1 small onion, finely diced
  • 3/4 cups fresh italian parsley, leaves only, finely chopped (about 1/2 a bunch)
  • 1 1/2 tablespoons canola oil
  • 1 cup white rice
  • 1/2 teaspoon sea salt
  • 1/2 cup queso fresco

Directions

Prep: 1. Preheat broiler. 2. Thaw corn if frozen. 2. Place poblanos on a baking sheet and broil until charred, about 2-3 minutes per side. 3. Transfer poblanos to sealed plastic bag and let steam until ready to use. 4. Heat broth. 5. Chop: onions and parsley. Make: 1. In a large saucepan, heat oil over medium heat. 2. Add rice and onion and stir frequently for 5 min. 3. Meanwhile, peel, seed and cut poblanos into strips. 4. Add hot broth, salt, and poblano strips and bring it back to boil. Reduce heat and simmer, covered, for about 10 min. 5. Add corn and simmer for 5 min. more. 6. Remove from heat and let stand, covered, for 5 min., or until rice is tender. 7. Add crumbled cheese and parsley and fluff with a fork. Serve.

Goes great with these recipes

Cumin Spiced Flank Steak with Peppers
Baked Chicken Meatballs with Peppers
Beef and Black Bean Taco Salad
Seared Salmon
Ancho-Braised Pork
Black Beans, Spanish-style

The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free