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Roasted Poblano Chilies Stuffed with Coriander Rice

Roasted Poblano Chilies Stuffed with Coriander Rice

Roast the poblano chilies for this delicious appetizer just as you would bell peppers ; once again, a charcoal fire is best. The combination of char, chili heat, spices, lime juice-and rice to soak it all up-is irresistible. Serves 4 as a first course

SKU 1110-Recipe

  • 4 Serves


  • 4 fresh poblano chilies, roasted and peeled
  • 1/4 teaspoon whole coriander seeds
  • 1/4 teaspoon whole cumin seeds
  • pinch of whole anise seeds
  • 1/3 cup Texmati or other long-grain rice
  • 1 tablespoon canola oil
  • 1 tablespoon toasted pumpkin seeds, chopped
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon ground ancho chili powder, or more to taste
  • 1 cup pico de gallo


  1. Make a lengthwise slit in each chili, leaving the stems intact. Carefully remove and discard the seeds. Pat the chilies dry.
  2. Toast the coriander and cumin seeds in a small dry skillet over moderately high heat until very aromatic but not burned, 1 to 2 minutes. Transfer the seeds to a bowl and cool completely. Grind the toasted seeds with the anise seeds to a fine powder in a mortar and pestle or a coffee/spice grinder.
  3. Cook the rice in a large saucepan of boiling salted water for about 16 minutes, or until al dente. Drain in a sieve, refresh with cold water to stop the cooking, and spread the rice out to dry thoroughly on a plate lined with paper towels.
  4. Stir together the rice, ground spices, oil, pumpkin seeds, cilantro, lime juice, and ancho powder in a small bowl until combined well. Divide the rice mixture into 4 portions and gently place one inside each chile. Serve at room temperature with pico de gallo spooned over the stuffed chilies.