Mexican Rajas Poblano Rice
Creamy rice studded with charred poblano peppers, sweet corn, and tangy cotija cheese. Rajas—silky strips of roasted poblanos—are simmered into the rice with Mexican crema for a rich, comforting side that pairs with grilled meats, beans, or enchiladas. The poblanos are blackened over flame or under the broiler, then peeled and sliced into traditional rajas, infusing the rice with a subtle smoky flavor and tender texture.
- Prep
- 20 min
- Cook
- 25 min
- Wait
- 5 min
- Total
- 50 min
- Makes
- 4 servings (about 3/4 cup per serving)
Steps
Before you start
- Char the poblano peppers ahead and let them cool fully so you can handle them easily
- Have all ingredients measured and prepped before you start cooking the rice
- Use medium or long-grain white rice; do not use jasmine or arborio
Char the poblano peppers
- Hold each poblano pepper directly over a gas flame (or place under a hot broiler) and rotate slowly with tongs until the skin is completely blackened and blistered on all sides, 3–4 minutes per pepper.
- Work in batches if needed.
- Place the charred peppers in a small bowl and cover tightly with plastic wrap or a kitchen towel.
- Let them steam for 5 minutes so the skin loosens.
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Ready when: Skin is completely blackened and blistered on all sides
Tip: Don't skip the steaming step—it makes peeling much easier and prevents the pepper from drying out.
Peel and slice the rajas
- Once cool enough to handle, rub the charred skin off each poblano with your fingers or a paper towel under cool running water.
- Slit the pepper open lengthwise and remove the seeds and white membrane.
- Slice the peeled peppers into ½-inch strips (rajas).
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Ready when: All blackened skin is removed and peppers are sliced into strips
Tip: Work gently to keep the rajas in long, tender strips rather than breaking them into small pieces.
Sauté onion and garlic
- In a large skillet over medium heat, melt the butter.
- Add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened and translucent.
- Add the minced garlic and stir constantly for 30 seconds until fragrant.
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Ready when: Onion is translucent and garlic is fragrant
Tip: Don't let the garlic brown or it will taste bitter.
Toast the rice
- Add the uncooked rice to the skillet and stir constantly for 2–3 minutes.
- The rice will become slightly opaque and smell slightly nutty.
- This toasting step adds depth to the final dish.
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Ready when: Rice is slightly opaque and smells nutty
Tip: Stir constantly to prevent the rice from sticking to the bottom of the skillet.
Add broth and rajas
- Pour the warm broth into the skillet, stirring gently to combine.
- Add the sliced poblano rajas and stir once more.
- Increase the heat to medium-high and bring to a boil, about 2 minutes.
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Ready when: Liquid is boiling
Simmer the rice
- Once boiling, reduce the heat to medium-low.
- Cover the skillet with a lid or foil and simmer undisturbed for 15–18 minutes.
- The rice will absorb the liquid and become tender.
- Do not stir during this time.
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Ready when: Liquid is absorbed and rice is tender; a few grains may stick lightly to the bottom
Tip: If the rice is still wet or undercooked, add 2 tablespoons warm broth, cover, and cook for another 2 minutes. If it seems dry, don't add more liquid.
Stir in crema and corn
- Remove the skillet from the heat.
- Stir in the Mexican crema and the corn kernels until evenly combined.
- The heat from the rice will warm the crema and corn.
- Season with salt and black pepper to taste.
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Ready when: Crema is evenly distributed and corn is heated through
Tip: Stir gently to keep the rajas intact; rough stirring will break them up.
Add cheese and finish
- Fold in most of the crumbled cotija cheese, reserving about 2 tablespoons for garnish.
- Taste and adjust seasoning with more salt or pepper as needed.
- Let the rice rest, uncovered, for 2 minutes before serving.
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Ready when: Cheese is evenly distributed and rice is ready to serve
Tip: Save some cotija for topping—its salty, crumbly texture adds a nice contrast to the creamy rice.
Serve
- Transfer the rice to a serving dish.
- Top with the reserved cotija cheese and fresh cilantro if desired.
- Serve with lime wedges on the side for squeezing over individual portions.
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Tip: A squeeze of fresh lime juice brightens the rich, creamy flavors.
Good to know
Tips
- For the best flavor, char the poblanos fresh on the day you cook the rice, rather than charring them several days ahead.
- If you can't find fresh poblanos, roasted canned rajas are a convenient shortcut—drain them well and use about 1 cup (packed). Skip the charring and peeling step.
- Mexican crema has a rich, slightly tangy taste that distinguishes this dish. Don't substitute heavy cream or regular sour cream alone without thinning, as they change the flavor profile.
- Serve this rice alongside enchiladas, grilled chicken, carne asada, or black beans and avocado for a complete meal.
Make ahead
You can char, peel, and slice the poblano peppers up to 1 day ahead. Store them in an airtight container in the refrigerator. The rice is best served fresh, but leftovers can be gently reheated.
Storage & reheating
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of broth or crema, stirring occasionally, for 5–7 minutes until warmed through. Do not freeze, as the texture of the crema may become grainy.
Substitutions
- Mexican crema → Sour cream mixed with 1 tablespoon whole milk. Sour cream is thicker, so thin it slightly with milk for a similar consistency. The flavor will be more tangy.
- cotija cheese, crumbled → Feta cheese or crumbled queso fresco. Feta is slightly more assertive in flavor; queso fresco is milder and more crumbly. Use the same amount.
- fresh corn kernels → Frozen corn kernels, thawed, or canned corn, drained. Frozen works well; canned corn is softer. Avoid overcooking canned corn.
- chicken broth or vegetable broth, warm → Vegetable broth. Vegetable broth will give a lighter flavor; adjust salt to taste as broths vary in sodium.
