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Blogging Marathon# 38: Week 2/ Day 1 

Theme: Gourmet Rice Dishes 

Dish: Poblano-Corn Rice 

We are starting our 2nd week of Blogging marathon today and my theme for this week is ‘Gourmet Rice Dishes’. Valli wanted us to prepare rice dishes that are special and different from regular rice dishes.So for the next three days, I’m going to post 3 rice dishes that are slightly different and can be made for for company as well.

I wanted to try poblano & corn combination after making this baked mac & cheese I made for last month’s BM. After tasting the pasta I really liked the green sauce and since my husband doesn’t like mac & cheese, I wanted him to taste the flavors in a rice dish instead of the cheesy pasta. The dish turned out pretty good.

Poblanos are mild chiles and are not very hot. They have a slightly smokey flavor and are great when roasted or broiled. If you cannot find them, replace with green pepper.

Print Recipe
Poblano Corn Rice Yum
Poblano Corn Rice
Course main course
Cuisine indian
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Basmati rice (or other long grain rice) - soaked for 30 minutes
  • 1 Onion - medium, thinly sliced
  • 1 Poblano - medium, thinly sliced
  • 1 cup Corn kernels
  • to taste Salt
  • 1 Bay leaf
For the green sauce:
  • 2 Poblano - medium, deseeded and chopped
  • ½ cup Cilantro
  • 2 cloves Garlic
Course main course
Cuisine indian
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Basmati rice (or other long grain rice) - soaked for 30 minutes
  • 1 Onion - medium, thinly sliced
  • 1 Poblano - medium, thinly sliced
  • 1 cup Corn kernels
  • to taste Salt
  • 1 Bay leaf
For the green sauce:
  • 2 Poblano - medium, deseeded and chopped
  • ½ cup Cilantro
  • 2 cloves Garlic
Poblano Corn Rice
Instructions
  1. Blend all the ingredients for the green sauce into a smooth paste adding little water.
  2. In a medium size sauce pan, heat 2tbsp oil, add the bay leaf and onions, cook on medium flame until lightly browned around the edges.
  3. Next add the poblanos and corn and cook till poblanos are tender and browning slightly. Add the green sauce and cook for 2~3 minutes.
  4. Drain the water from rice and add to the pot. Saute for 2~3 minutes.
  5. Add 1½cups of water and bring to a boil. Season with salt, mix well. Cover and cook for 15~20 minutes or until the rice is cooked through. Turn off the heat and set aside for 5 minutes before serving.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 38.

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14 thoughts on “Poblano Corn Rice”

  1. wow thats indeed a gourmet rice dish 🙂 love the combo of corn and poblano chilli 🙂 looks very inviting dear !!

  2. Wow that’s so interesting Pavani..does this chili taste more like a capsicum or our chili?..bowl is so inviting..

  3. Poblanos taste more like capsicum, they are not very spicy. Occasionally we might find a real spicy one, but they are usually mild.

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