When talking about countries with a culture full of traditions, flavors, and colors, we will much likely think of Mexico. The people of this country are proud of their customs, which have been part of their country’s history for hundreds of years.
There is no place in Mexico that does not celebrate at least one of the many festivities that make up Mexican culture. Every Mexican knows how to get ready for the arrival of the Day of the Dead, the celebrations of their saints, and even for Christmas.
From tacos, enchiladas, fajitas, burritos, to more elaborate dishes such as tamales. Mexican culture is full of a unique and charming gastronomy that embraces all the flavors and traditions of each region of the country. There is no party in Mexico without food, there is no Mexico without food.
Traditional Mexican cuisine has become something that goes beyond the typical gastronomy of a country that we all would want to try at home. It has become an intangible cultural heritage of humanity (according to UNESCO), a worthy enough recognition of the cultural impact that has marked this noble, but exquisite cuisine.
Rice as part of the Mexican diet
As rice is one of the most popular and versatile foods around the world, it was to be expected that Mexicans would make it their own from the first moment it arrived in their lands, as has happened throughout their history with many other foods, and give it their magic touch to turn it into something transcendental.
Today there are many variations of rice and dishes made with it all over the world, but the dishes made in Mexico stand out for their flavor, aroma, color, and texture, and of course, they are a part of Mexican life. Many rice-based dishes can be found in that country:
- Rice pudding.
- Rice tortillas.
- Red rice.
- Mexican rice.
- Arroz Poblano.
Arroz Poblano is painted like the green of the fields by grinding and adding poblano peppers. And there are those who use spinach or cilantro and parsley, among the countless number of recipes that exist.
You won’t fail making this dish at home. You will surprise your family and friends with these super simple and quick recipes that follow.
For more recipes, go to mahatmarice.com/recipes/traditional-mexican-rice/.
Green Poblano Rice
- 3/4 piece of white onion.
- 2 cups of water.
- Olive oil.
- 1 cup of rice.
- 1 garlic clove.
- 1 piece of poblano chile.
- Grind chili, garlic, and onion in a blender with a little water.
- In a frying pan with olive oil, brown the rice a little, stirring frequently (take care not to burn it).
- Add the ground chili and heat until the liquid is reduced a little, the total amount of liquid should be equal to two cups. Season with salt. At the first boil, cover the pan and let it simmer for 10 to 15 minutes at low heat until the liquid is reduced.
- Serve as a side dish to any Mexican meal.
Now check the next recipe for a different version.
Chicken, Corn and Peppers Poblano Rice
- 1 tbsp. of vegetable oil.
- 3 pieces of chicken breast boneless.
- 1/2 cup of chopped onion.
- 1 piece of garlic clove, chopped.
- 1 piece of roasted poblano peppers, seeded, chopped.
- 1/2 cup of canned or fresh corn.
- 1 3/4 cups of water.
- 1 tbsp. of butter.
4 oz of yellow rice.
Finely chopped cilantro.
- Preheat a big skillet on medium-high. Heat the oil until it glistens. Cook until the chicken breast is done and browned on both sides. Remove the chicken, cover it with foil to keep warm and reserve.
- Re-heat the skillet. Add the onion and cook for 3-4 minutes, until it gets translucent. Add the garlic and cook for 1 minute. Stir in the roasted poblano pepper. Set aside and remove from the skillet.
- Place the corn, water, butter (if used), and rice in the same skillet. Cover and turn down to heat after bringing to a boil. Cook until the rice is tender (this should take 7-8 minutes). Stir in the onion mixture in the skillet.
- In a serving dish, place the rice mixture first and the sliced chicken on top. A touch of chopped cilantro will be good for garnish.