Prepared with fresh ingredients, this creamy poblano rice with corn is a great side dish to serve alongside your next Mexican meal. It’s got just the right amount of heat with a touch of sweetness from the corn. Naturally gluten-free and vegetarian adaptable.
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Alright, guys, I’ve decided I’m going to share with you nothing but Mexican-inspired dishes up until Cinco de Mayo. That’s right three more weeks of nothing but Mexican! I hope that excites you as much as it does me!!!
To kick it all off is this creamy poblano rice recipe. If you liked my recipe for cilantro lime spinach rice, I bet you’ll enjoy this one too.
As you can see it’s another green rice. Rather than spinach, this rice gets its green hue from poblano peppers. While it may not be as healthy, it is equally tasty.
Poblanos are mild as far as peppers go and have a delightfully earthy flavor. And while they are on the milder side, they still provide a little bit of heat. It is subtle enough, however, that even my two-year-old can handle it. He devoured three big bowls of this rice yesterday!
The addition of cream mellows out the spiciness even more and the corn adds a hint of sweetness and some crunch. And of course, there are the aromatics; onions and garlic, which add even more flavor.
This rice is really simple to prepare and is naturally gluten-free. Also, it’s vegetarian assuming you don’t use chicken broth. The choice is yours!
If you’re looking for something new to mix it up, it’s a great alternative to Spanish rice or cilantro lime rice and it pairs wonderfully with chicken or veggie dishes.
Ingredients (+ notes & substitutions)
- Poblano pepper: A medium/large pepper.
- Olive oil: For sautéing the onions.
- White onion: Could sub for yellow.
- Long grain white rice: I recommend Jasmine or Basmati.
- Broth or water: Chicken broth adds the most flavor. To make this rice vegetarian, you should use vegetable broth or even water.
- Heavy whipping cream
- Kosher salt
- Corn: I used fresh corn. Two cooked cobs of corn yielded enough for this recipe, approximately one cup. To cook the corn on the cob, bring a large pot of water to a boil. Add the corn and cook for 5-7 minutes. Remove from pot and allow to cool for at least five minutes. Cut the corn off the cob. This can be done ahead of time or while the rice is cooking. Alternatively, you may use canned or frozen corn. If using frozen corn, be sure to warm it prior to use.
How to make creamy poblano rice with corn (+ tips)
Heat your broiler on high at least five minutes prior to use.
Cut off the stem end of the poblano pepper then slice it in half lengthwise and remove the seeds and membranes. Arrange the two halves skin side up on a small baking sheet and broil for 5-7 minutes or until the skins are browned and blistered. Remove from oven.
Transfer the poblanos to a kitchen storage bag and seal or to a Tupperware or glass container and cover with a lid and set aside. This will allow steam to build up which in turn will loosen the skin from the peppers, making it easier to remove it.
Heat the olive oil in a sauté pan over medium-high heat. Add the onion and sauté for two minutes. Increase heat to high. Add the rice and cook for approximately one minute or until the rice is slightly browned.
Add the broth or water and bring to a boil. Reduce to a simmer, cover, and cook for 15-minutes. If you chose to use fresh corn, now would be a good time to boil it.
After 15-minutes, remove the rice from the heat and set it aside leaving the lid on.
Meanwhile, peel the skins from poblano slices and transfer them to a blender. Add the heavy whipping cream, garlic, and salt and pulse until smooth.
Add the poblano cream sauce and corn to the rice, stir to combine, and serve warm.
Refrigerate in an airtight container for up to four days.
What to serve with this rice:
- Carne Asada Quesadillas: Loaded with tender marinated steak, plenty of cheese, and pico de gallo; these hearty carne asada quesadillas are the perfect no-hassle weeknight dinner.
- Hatch Chile Chicken Enchiladas: Hatch chile chicken enchiladas are a great way to make use of hatch chiles while they are in season. These made from scratch enchiladas feature a creamy chicken filling and homemade hatch chile enchilada sauce. Naturally gluten-free.
- Green Goddess Enchiladas: Get your daily dose of greens from these green goddess enchiladas. Spinach, cheese, and onion enchiladas smothered in verde sauce made from scratch, and heaped with sautéed broccoli and zucchini. Naturally gluten-free and vegetarian.
More gluten-free Mexican (inspired) side dishes:
- Cilantro Lime Sweet Potato Salad: This fresh and zesty Mexican-style cilantro-lime sweet potato salad requires only a handful of ingredients, is super simple to make, and takes just 30-minutes. Naturally vegan and gluten-free.
- Cilantro Lime Spinach Rice: This healthy spinach rice with Mexican flavors like lime and cilantro is a simple and delicious way to get in an extra serving of greens. It works great as a side or served up in a burrito or wrap. Naturally vegan and gluten-free.
- Salsa Verde Pinto Beans: Slightly spicy and full of flavor these simple salsa verde pinto beans bathe in a rich and creamy broth that will leave you longing for more. Naturally vegan and gluten-free.
If you make this creamy poblano rice with corn I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
- 1 poblano pepper
- 1 tablespoon olive oil
- 1 cup diced white onion
- 1 cup long grain white rice
- 2 cups vegetable broth, chicken broth, or water
- Corn from two cobs or one cup of canned or frozen corn (see notes)
- 1/2 cup heavy whipping cream
- 2 cloves garlic, peeled
- 1/2 teaspoon salt
- Heat broiler to high heat at least five minutes prior to use.
- Cut off the stem end of the poblano. Slice poblano in half lengthwise and remove seeds and membranes.
- Lay poblanos skin side up on a small sheet pan. Broil for 7 minutes or until poblanos are slightly browned and blistered.
- Remove poblanos from oven and transfer to a zip-lock bag and seal or put in Tupperware or a glass container and cover.
- Heat olive oil in a sauté pan over medium heat. Add onions and sauté for 2 minutes.
- Increase to high heat. Add rice and cook for approximately one minute or until rice is slightly browned.
- Add broth or water and bring to a boil.
- Reduce to a simmer, cover, and cook for 15 minutes.
- Remove rice from heat. Set aside for five minutes. Rice should remain covered during this time.
- Meanwhile, peel the skins of the poblano slices and transfer them to a blender. Add the heavy whipping cream, garlic, and salt and pulse until smooth.
- Add corn and poblano cream sauce to rice. Stir until combined. Serve warm.
Storage: Refrigerate in an airtight container for up to four days.
- I used fresh corn for this recipe. Two cooked cobs of corn provided an ideal amount of corn; approximately one cup. To cook corn on the cob, bring a large pot of water to a boil. Add corn and cook for 5-7 minutes. Remove from pot and allow to cool for at least five minutes. Cut corn off cob. This can be done ahead of time or while the rice is cooking. Alternately, you may use canned or frozen corn. If using frozen corn, be sure to heat prior to use.
Nutrition Information:Yield: 4 Serving Size: 1/2 cup
Amount Per Serving: Calories: 313Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 35mgSodium: 844mgCarbohydrates: 41gFiber: 4gSugar: 9gProtein: 7g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc