Poblano Lime Rice



Serving size

about 1/2 cup, cooked
60 Minutes

This recipe can easily be multiplied and makes great leftovers.

Poblano Lime Rice


1 tsp. Olive oil
2 clove Garlic, raw (minced)
1 large White onions (thinly sliced)
1 pepper Poblano Pepper (seeded and thinly sliced)
6 cup Water
1/4 tsp. Salt
1/2 cup Brown rice
1 tsp. Lime zest (about 1/2 lime)
1/4 lime yields Lime juice, raw
1/2 cup Coriander (cilantro) leaves, raw (finely chopped)
2 tsp.. Unsalted butter


In a medium sauce pan, heat the olive oil over medium high heat.

Add the garlic and onions.

Cook for about 5 minutes, stirring frequently.

Add the water and salt.

Stir and increase the heat to high.

When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 35 to 45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, add the lime zest and lime juice.

Remove the pan from the burner and add the cilantro and butter.

Toss gently until blended and let it stand, covered, for 5 minutes before serving.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

This Poblano Lime Rice is a perfect side dish for almost any of your Southwestern, Mexican, or South American main courses. The recipe is slightly sweet and creamy while also being salty and spicy.

"They had best not stir the rice, though it sticks to the pot."

Miguel de Cervantes, Don Quixote