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Creamy Poblano Rice w/ Corn

Vegetarian

This Mexican inspired rice incorporates a creamy roasted poblano sauce, onion, garlic, and corn. Great side dish to serve alongside your next Mexican meal. Simple prep, naturally gluten-free, vegetarian option, and just the right amount of heat.

small bowl of creamy poblano rice w/ corn with sprig of cilantro shot from above

Alright guys, I’ve decided I’m going to share with you nothing but Mexican/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 poblano rice recipe. If you liked my recipe for green rice (arroz verdé), 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.

So what do you need to make this rice? (+ substitutions)

  • Poblano pepper: A medium/large pepper work is just right.
  • Olive oil: For sautéing the onions.
  • White onion
  • Long grain white rice
  • Broth or water: Vegetable or chicken broth. Or water if you don’t have any broth handy.
  • Garlic
  • Heavy whipping cream
  • Salt
  • Corn: I used fresh corn. Two cooked cobs of corn provided an ideal amount of corn; approximately one cup. To cook the 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 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 prior to use.

How do you make creamy poblano rice w/ corn? (+ tips)

Heat broiler to high heat at least five minutes prior to use.

Cut off the stem end of the poblano pepper. Slice lengthwise and remove the seeds and membranes. Lay the poblano slices skin side up on a small baking sheet. Broil for 5-7 minutes or until skins are browned and blistered. Remove from oven.

two roasted poblano slices on a baking sheet shot from above

Transfer to a zip-lock bag and seal or to a Tupperware or glass container and cover with a lid. Set aside. This will allow steam to build up which in turn will loosen the skin from the pepper, making it easier to remove.

Heat olive oil in a sauté pan to medium 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 heat and set aside, but do not remove the lid.

Meanwhile, peel the skins from poblano slices and transfer the peppers to a blender. Add the heavy whipping cream, garlic, and salt. Pulse until smooth.

creamy poblano sauce in blender shot from above

Add the poblano cream sauce and corn to the rice. Stir until combined. Serve warm.

creamy poblano rice in sauté pan topped with corn

How to store

Refrigerate in an airtight container for up to four days.

creamy poblano rice w/ corn in sauté pan
small bowl of creamy poblano rice w/ corn with sprig of cilantro on distressed table with corn kernels and poblano in background
close up of creamy poblano rice w/ corn with sprig of cilantro from above on distressed table

If you make this creamy poblano rice w/ 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 Instragram @taoofspiceblog. Love, light and happy cooking ya’ll ♥

small bowl of creamy poblano rice w/ corn with sprig of cilantro shot from above

Creamy Poblano Rice w/ Corn

Yield: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This Mexican inspired rice incorporates a creamy roasted poblano sauce, onion, garlic, and corn. Great side dish to serve along side your next Mexican meal. Simple prep, naturally gluten-free, vegetarian option, and just the right amount of heat.

Ingredients

  • 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 

Instructions

  1. Heat broiler to high heat at least five minutes prior to use.
  2. Cut off the stem end of the poblano. Slice poblano in half lengthwise and remove seeds and membranes.
  3. Lay poblanos skin side up on a small sheet pan. Broil for 7 minutes or until poblanos are slightly browned and blistered.
  4. Remove poblanos from oven and transfer to a zip-lock bag and seal or put in Tupperware or a glass container and cover.
  5. Heat olive oil in a sauté pan over medium heat. Add onions and sauté for 2 minutes.
  6. Increase to high heat. Add rice and cook for approximately one minute or until rice is slightly browned.
  7. Add broth or water and bring to a boil.
  8. Reduce to a simmer, cover, and cook for 15 minutes.
  9. Remove rice from heat. Set aside for five minutes. Rice should remain covered during this time.
  10. 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.
  11. Add corn and poblano cream sauce to rice. Stir until combined. Serve warm.

Storage: Refrigerate in an airtight container for up to four days.

Notes

  • 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

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