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🇲🇽 A recipe inspired by Mexican cuisine
If this isn't your first visit to my blog, you know that I love world cuisine!
I was in the mood for a healthy alternative to boiled rice: what could be better than herbs, chilli, garlic and onion? Here, it's a Poblano rice my way: in Mexico, they use Poblano chili, but I couldn't find any, so I replaced it with green chili and added spinach.
💙 Why will you love this recipe?
- It's delicious, it's a change and it really livens up a rice recipe.
- It is suitable for people intolerant or allergic to gluten.
- It's the ideal recipe for a quick lunch or a simple, no-fuss dinner.
✅ A recipe suitable for gluten intolerant/allergic people
If you are gluten intolerant or allergic, this recipe is perfect for you!
That's because rice is one of the starches that doesn't contain any, but neither do the rest of the ingredients. Vegetable oils such as olive oil do not contain any either. The same goes for onions, garlic, spinach shoots, coriander, parsley, chicken cutlets, green chillies and limes.
😇 Storage
This dish can be kept for 48 hours in an airtight container in the fridge.
If you make this green Poblano rice, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Green Poblano rice
Ingredients
For green Poblano rice
- ⅔ cup rice
- 3 cups baby spinach
- 1 cup fresh cilantro
- ⅛ cup fresh parsley
- 3 tablespoons olive oil
- 1 green pepper
- ½ lime
- 1 onion
- 2 large garlic cloves
- ¼ cup vegetable broth
For spicy chicken
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon ground sweet paprika
- 1 tablespoon ground cumin
- 1 pinch Cayenne pepper
- Salt to taste
- Black pepper to taste
Instructions
- Finely chop the chilli, garlic and onion. Place in a blender and add the spinach shoots, cilantro, parsley, olive oil, juice of half a lime and ¼ of the chicken stock. Then blend all the ingredients together.
- Meanwhile, use a knife to square the chicken cutlets. Drizzle each one with olive oil, paprika, cumin and a pinch of cayenne pepper. Massage well to penetrate the oil and spices.
- In a saucepan with a drizzle of olive oil, add the rice and heat for 1 minute, stirring to prevent sticking. Then add the sauce and half the rest of stock, stirring often to prevent the rice from sticking.
- As the rice cooks, add the rest of stock, stirring constantly. Meanwhile, in a frying pan with a drizzle of olive oil, brown the chicken cutlets over high heat. Add salt and pepper and allow to finish cooking.
- Arrange the rice on a plate, place the cutlets on top and garnish with a few fresh cilantro leaves.
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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