This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
2 cups arugula or chopped romaine lettuce
2 medium poblano chiles, seeded and cut into chunks, or 1 medium green bell pepper, seeded and cut into chunks, plus 1/2 jalapeño chile, cut into slices
1 cup fresh flat parsley leaves
1/4 cup cilantro leaves
1/2 small onion, cut into chunks
2 cloves garlic
3 Tbs. vegetable oil or olive oil
1 1/2 cups long-grain rice
Blend arugula, poblano chiles, parsley, cilantro, onion, garlic, and 3/4 cup water in blender or food processor 30 seconds, or until smooth. Set aside.
Heat oil in large saucepan over medium-high heat. Add rice, and sauté 3 to 4 minutes, or until rice is opaque and beginning to brown. Stir arugula-poblano mixture into rice, and cook 1 minute, or until most of liquid has evaporated. Stir in 3 cups water, and season with salt, if desired.
Reduce heat to medium-low, and simmer, uncovered, 15 minutes, or until rice is soft and most of liquid is absorbed. Remove from heat, cover, and let steam 5 minutes. Fluff with fork, and serve.