Sautéed Poblano and Tomato Rice Pilaf
A fragrant rice pilaf featuring sautéed poblano peppers and tomatoes infused with garlic and cumin for a vibrant side dish. This mexican-inspired rice & grains (vegetarian) ready in about 40 minutes pairs long grain white rice, medium, diced poblano peppers, medium, diced fresh tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups long grain white rice
- 2 medium, diced poblano peppers
- 2 medium, diced fresh tomatoes
- 1 small, finely chopped yellow onion
- 3 cloves, minced garlic cloves
- 3 tbsp olive oil
- 1 tsp ground cumin
- 3 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Rinse 1 1/2 cups long grain white rice under cold water until water runs clear. Drain well.
- Step 2: Heat 3 tbsp olive oil in a medium saucepan over medium heat. Add 1 small finely chopped yellow onion and 3 minced garlic cloves, sautéing for 4 minutes until fragrant and softened.
- Step 3: Add 2 medium diced poblano peppers and 2 diced fresh tomatoes to the pan. Stir in 1 tsp ground cumin and cook for 5 minutes until vegetables soften.
- Step 4: Stir in the drained rice and cook for 2 minutes, stirring frequently to coat each grain with oil and vegetable mixture.
- Step 5: Pour in 3 cups vegetable broth, add 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 18 minutes until rice is tender and liquid absorbed.
- Step 6: Remove from heat and let rice stand covered for 5 minutes. Fluff with a fork and stir in 2 tbsp chopped fresh cilantro before serving.
Equipment for this recipe
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Frequently asked questions
How long does Sautéed Poblano and Tomato Rice Pilaf take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Poblano and Tomato Rice Pilaf?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain white rice from drying out.
Can I substitute ingredients in Sautéed Poblano and Tomato Rice Pilaf?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Poblano and Tomato Rice Pilaf for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Poblano and Tomato Rice Pilaf vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
