July 12, 2021 | By Jeremy Scheck | 5 Comments
This recipe for Mexican green rice is definitely a step up from your plain white rice. You can easily make it vegan by just using veggie stock and bouillon instead of chicken.
- 1 poblano chile, de-seeded and cut into large chunks
- 1 large handful of cilantro (or parsley if you don't like cilantro)
- 1 small white onion
- 4 cloves garlic
- 2 cups chicken stock (or veggie if vegetarian)
- 2-3 tablespoons neutral oil (such as avocado, grapeseed, or canola)
- 1 cup medium grain white rice, well washed
- 1/2 cup corn (frozen or fresh-cooked)
- small pinch of salt
- 1-2 teaspoons chicken bouillon powder (or veggie)
- 1 jalapeño (optional - cut a slit through it to let more flavor escape)
In a food processor or blender, purée the poblano chile, cilantro, a quarter of your onion, and 2 cloves of the garlic, using about a half cup of the chicken stock to help it blend. When it's smooth, set aside.
Heat up the oil in a large, flat skillet over a medium-low flame. Add the washed rice and stir. Dice up the rest of the onion and 2 cloves of garlic and to the rice. Add a pinch of salt and the corn.. Let it all cook for a couple minutes until the rice grains and the onion look translucent, but don't raise the heat enough to brown anything.
Pour in the puréed chile mixture, and raise the heat to medium-high to allow it to sizzle and cook down. Then, add the rest of the chicken stock and chicken bouillon powder.
Bring to a boil and then reduce to a simmer. If using, add the jalapeño to the center. Cover with a lit and cook on low heat for 15 minutes. Fluff it up with a fork, then turn off the heat, cover again and just let it sit for additional 15 minutes (this allows it to steam).
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.
I’ve wanted to make this since I first saw it on Tik tok! I made a double batch of it tonight and plan to use it all week (I plan to use it to make the black bean crunch wraps tomorrow.) It’s the best rice recipe I’ve ever made. It’s very fresh and full of flavor. 10/10
Also saw this recipe on TikTok! Absolutely amazing. Great flavor, easy to make (even for someone like me who doesn’t really cook). 10/10
I love Jermey and I started following him on TikTok before he went viral. Every recipe of his I have tried never disappoints. He really knows what he is talking about and I am 52 years old been cooking from scratch my entire life. I tried this recipe but I used 2 tsp of pickled jalapenos because I did not have that pepper in the recipe and this was AMAZING!!!! I made the crunch wraps and my husband is HOOKED! I love this recipe! So delicious!
PLEASE know that my website is under construction. I am getting the legal part taken care of first.
This rice is super flavorful and delicious. I paired it with black beans and seasoned tofu.
I have made this recipe 3 times in the last 10 days. It’s great. Happy accident the first time …I pureed the jalapeño along with the poblano, but it was awesome!
I really enjoy your recipes. 🙂