Quick Charred Poblano and Corn Cream Rice
A silky, luxurious rice side dish built on toasted white rice, charred poblano peppers, and sweet corn bound in a light cream sauce. The poblanos are blistered quickly over high heat to deepen their flavor, then folded into the rice with butter and Mexican crema for a comforting dish that's restaurant-quality but ready in under 30 minutes.
- Prep
- 10 min
- Cook
- 18 min
- Wait
- 5 min
- Total
- 33 min
- Makes
- 4 servings (about 1 cup each)
Steps
Before you start
- Have all ingredients measured and ready before you start cooking—the rice cooks quickly and you'll need to add the liquid at the right moment.
- Use long-grain white rice (jasmine or basmati work well); short-grain rice will become too starchy.
- If you don't have Mexican crema, sour cream thinned with a tablespoon of milk is an acceptable substitute.
Char the poblano peppers
- Place the poblano peppers directly on a gas burner set to medium-high heat or under a hot broiler.
- Rotate them every 1–2 minutes using tongs, charring all sides until the skin is blackened and blistered (about 6–8 minutes total).
- Place the charred peppers in a small bowl, cover with plastic wrap or a lid, and let them rest for 3 minutes to steam and loosen the skin.
- Once cool enough to handle, peel away and discard the charred skin.
- Cut the peppers in half lengthwise, remove and discard the seeds and white membrane, then cut the flesh into ½-inch strips.
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Ready when: Skin is completely blackened and blistered on all sides
Tip: Don't worry about charring the peppers completely black—slight charring adds flavor. If using a broiler, watch carefully to prevent burning.
Toast the rice in butter and oil
- In a large skillet (12-inch or similar), heat 1 tablespoon of butter and 1 tablespoon of vegetable oil over medium-high heat.
- Once the butter is foaming, add the 1.5 cups of uncooked white rice and stir constantly for 2–3 minutes until the grains are well coated and turn light golden.
- The rice should smell nutty and fragrant.
- This toasting step deepens the rice's flavor.
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Ready when: Rice turns light golden and smells nutty
Tip: Stir constantly to prevent the rice from sticking or browning unevenly. If the rice starts to brown too quickly, reduce heat to medium.
Add broth and simmer rice
- Carefully pour the 2.5 cups of chicken broth into the skillet—it will bubble and steam.
- Stir well to distribute the rice evenly, bring to a boil, then reduce the heat to low and cover the skillet with a lid or foil.
- Simmer for 12–15 minutes, until the rice is tender and the liquid is completely absorbed.
- Do not stir during cooking; this allows the rice to cook evenly.
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Ready when: All liquid is absorbed and rice is tender when a grain is bitten
Tip: Resist the urge to stir or peek under the lid frequently—this causes steam to escape and rice to cook unevenly. If any liquid remains after 15 minutes, cover and cook 1–2 minutes longer.
Fold in peppers, corn, and cream
- Remove the skillet from heat and let sit covered for 1 minute.
- Fluff the rice gently with a fork.
- Stir in the charred poblano strips, the 1.25 cups of corn kernels, the remaining 1 tablespoon of butter, and the 0.5 cup of crema.
- Fold gently 4–5 times until the cream is evenly distributed throughout and the ingredients are well combined.
- The residual heat will warm the peppers and corn and will slightly thicken the crema.
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Ready when: Cream is evenly distributed and everything is warmed through
Tip: Fold gently rather than stirring aggressively so you don't break up the delicate rice grains. The dish should have a slightly creamy, loose texture, not dry.
Season and serve
- Taste the rice and season with kosher salt and freshly ground black pepper as needed.
- If using cilantro, scatter the chopped fresh cilantro over the top just before serving.
- Serve warm as a side dish alongside grilled chicken, carne asada, or fish tacos.
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Tip: Add cilantro just before serving so its color and fresh flavor are at their peak. Taste as you season—the crema is mild, so the dish can take more seasoning than you might expect.
Good to know
Tips
- The key to fluffy rice is not stirring during cooking. Resist the urge to check on it—this disrupts steam circulation and results in mushy rice.
- For extra richness, substitute half of the chicken broth with full-fat milk or light cream. This will create an even more luxurious, creamy rice.
- If your skillet doesn't have a tight-fitting lid, cover it with foil to trap steam and ensure even cooking.
- This dish is best served fresh and warm, but it reheats well on the stovetop. Add a splash of broth to restore its creamy consistency.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring in 1–2 tablespoons of chicken broth or water to restore creaminess. Do not microwave, as this can cause the rice to become tough or the cream to separate.
Substitutions
- Mexican crema or sour cream → sour cream mixed with 1 tablespoon of milk or heavy cream. Mexican crema is less tangy than sour cream. To approximate its texture and flavor, thin sour cream slightly with milk or cream.
- fresh or frozen corn kernels → fresh corn kernels cut from 1 large ear of corn, or roasted corn. Fresh corn in season will have superior flavor. Roasted corn adds deeper, caramelized notes.
- low-sodium chicken broth → vegetable broth or low-sodium chicken stock. Vegetable broth works fine for a lighter flavor; use homemade or quality store-bought to avoid overpowering the dish.
- poblano peppers → roasted red peppers (jarred or fresh) or Anaheim peppers. Red peppers are sweeter; Anaheim peppers are milder. Both will work, though you'll lose the smoky char of poblanos. Skip the charring step if using jarred peppers.
