Best Easy Arroz con Rajas Recipe

Roast the poblano peppers directly over an open flame or under a broiler until the skins are charred, turning occasionally for even roasting (5–8 minutes). Transfer to a bowl, cover, and let steam for 10 minutes to loosen the skins.

While peppers are steaming, rinse the rice in cold water until water runs clear, then drain thoroughly to prevent stickiness.

Peel the poblanos, remove stems and seeds, and slice into thin strips. Finely dice the onion.

In a deep skillet or saucepan, heat olive oil over medium heat. Sauté onions for 2 minutes until translucent, then add the rice and cook, stirring, until lightly golden and nutty (about 3–4 minutes).

Stir in the poblano strips and corn, then pour in vegetable broth and season with salt and pepper. Bring to a gentle simmer, cover, and reduce heat to low. Cook for 15–18 minutes until rice is tender and liquid is absorbed.

Uncover, gently fold in the heavy cream, and cook on low heat for 2 more minutes until creamy and heated through. Remove from heat.

Let the arroz con rajas sit, covered, for 5 minutes off heat to finish steaming. Fluff with a fork and garnish with chopped cilantro before serving.