0 (0)

Sides, Vegetarian

Arroz con chile poblano

Arroz con chile poblano
Michael Robinson Chavez / Los Angeles Times

"Food is our common ground, a universal experience," wrote James Beard, but with all the political posturing and finger-pointing these final weeks on the campaign trail, it's difficult to imagine the presidential hopefuls and their running mates agreeing even on ... Read more

Total time: 50 minutes | Serves 4 to 6

Poblano marinade

  • 6 ounces tomatillos (about 4 to 5 whole)
  • 1 poblano chile, toasted, peeled, stemmed and seeded
  • 12 long sprigs cilantro, stemmed
  • Salt

Step 1Soak the tomatillos in cold water for a few minutes, then peel and discard the husks. Place the tomatillos, chile, cilantro and a pinch of salt in a blender and puree until smooth. Add enough water so that there are 3 cups of liquid and quickly blend together. Set aside.

Rice and assembly

  • 3 tablespoons canola oil
  • 1/2 cup diced white onion (about 1/2 onion)
  • 1 1/2 cups medium- or long-grain rice

Step 1Place a large saucepan over high heat and add the oil. Add the onion, decrease the heat to medium and saute until translucent, 4 to 5 minutes, stirring occasionally.

Step 2Add the rice and continue to cook for 5 to 7 minutes, stirring frequently, until the rice is lightly toasted; this enhances the flavor and keeps the rice from clumping.

Step 3Stir in the marinade and salt and increase the heat to high. Bring to a boil, stirring frequently, then decrease the heat to a low simmer. Cover and gently simmer for about 20 to 30 minutes, until all the liquid is absorbed and the rice is tender. Fluff the rice with a fork and adjust the seasoning just before serving.

Note: Adapted from "Dona Tomas: Discovering Authentic Mexican Cooking" by Thomas Schnetz and Dona Savitsky with Mike Wille. Toast the chile on a stove burner set on high heat, or in a pan under the broiler, turning occasionally so that the skin chars evenly on all sides. Place the chile in a paper bag and allow it to rest until cool enough to handle, then peel the charred skin (do not wash as this removes flavor), stem and seed the chile, and use as directed.


Maple-bourbon smoked turkey
Maple-bourbon smoked turkey

Wolfe's Market's shell pasta salad with lemon zest
Wolfe's Market's shell pasta salad with lemon zest

Bogavante a la gallega (Galician lobster)
Bogavante a la gallega (Galician lobster)

Braised escarole with colatura sauce
Braised escarole with colatura sauce

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sides

Aunt Mary's pilaf with topping
Roast hedgehog potatoes
Sweet potato puree with hazelnut souffle top
Dry-fried Sichuan string beans