The best side dish to go with Mexican dishes is this green rice. A poblano rice cooked in chicken stock with corn, poblano chiles, cilantro, onion, and garlic. You will not be able to stop eating this rice! It’s basically a simple rice dish in which you toast the rice first by frying it with a little oil. Then, you mix in corn, a purée of chiles and herbs, add stock, cover and cook.
This beautiful Mexican rice is easy to prepare and delicious. You'll have a great dish ready to serve in less than 30 minutes. I love serving this on Mexican night. It's perfect with tacos or in burritos and great to make a Fajita bowl. It can go with just about anything! It adds great color to the table and your meal. If you love the Cilantro Lime Rice at Chipotle restaurants, you'll really love this recipe.
Ingredients:
3 deseeded and chopped Poblano chilis
4 cups water
1/2 bunch cilantro leaves
1 tablespoon salt
2 cups rice
4 tablespoons olive oil
1 chopped onion
3 Cloves garlic
1/2 cup frozen sweet corn
1 tablespoon chicken bouillon
Directions:
Put pan on medium/high. Add rice and fry till lightly toasted, about 5-8 minutes.
In the meantime, place poblanos, cilantro, garlic cloves, and onions in a food processor or blender and pulse until smooth, about 3-5 minutes.
Add corn to rice and stir for 2 additional minutes.
Add poblano puree, chicken bouillon cube, and salt and mix well.
Add water and bring to a boil. Cover, turn down heat, and simmer until done. (I love serving this with Chipotle Lime Chicken, Carne Asada, and Fajita Vegetables.)
