Poblano Rice



Serving size

1/2 cup cooked rice
90 Minutes (poblano can be roasted ahead of time)

This recipe can be multiplied and makes great leftovers. You can roast the poblanos ahead of time, peel and seed them, and keep them in a tightly closed container (Ziplock bags work great) in the refrigerator until they are needed.

Poblano Rice


1 pepper Poblano Pepper
2 1/2 cup Water
1/8 tsp. Salt
1/2 cup Brown rice
1 tsp.. Ground cumin
1 tsp., whole Ground cumin
1/2 tsp., leaves Dried oregano
1 to taste Black pepper
1 tsp. Olive oil


Preheat the oven to 325°F and place the poblano pepper inside on a piece of aluminum foil.

Roast the poblano for about 30 minutes, turning every ten minutes, until blackened on the outside.

Remove the poblano and place it in a brown paper bag (the size of a lunch bag is best) and fold the top closed. Allow the poblano to cool completely in the bag.

When the poblano is cool, remove it from the bag and peel the blackened skin from the poblano, discarding the burned skin.

Seed and stem the pepper, then cut into a small dice.

In a medium sauce pan, heat the water, salt, cumin, oregano, and black pepper. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 40 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, remove the pan from the burner, stir in the cooked poblano and the olive oil, and let the rice stand, covered, for 3 minutes before serving.

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Special Diet Information

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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 a low sodium recipe.

Recipe Notes

Roasting the poblano is an extra step in making this delicious rice, but it takes only a few more minutes and adds a smoky spiciness to the rice.

Brown rice does take longer to cook, and some people like their rice firmer while others like it a bit softer. If you like it a bit softer, add an extra half cup of water. When cooking brown rice it is important to keep the pan partially covered with a lid so that the water doesn’t boil off too fast. Set the heat so the rice is just at a simmer and cover with the lid offset, leaving about a 1/2 inch opening on one side of the pan.

"The biggest mistake any of us can make is thinking that love is a feeling, an emotion. It's not that at all. It's an action."

Luanne Rice, Author