Rice with Poblano Strips and Cream

History & Origin

Rice with rajas and cream is one of the most beloved side dishes of central Mexican cuisine, especially in the states of Puebla, Estado de México, Mexico City and Guerrero. This dish represents the perfect fusion between rice brought by the Spanish during the colonial era and the poblano chilli, a pre-Hispanic ingredient emblematic of Puebla. The poblano chilli has a history of over 2,000 years in the Puebla region, cultivated by pre-Hispanic peoples inhabiting the Puebla valley. It is the only chilli named after the city where it is grown, and Puebla proudly considers it its signature chilli. Rajas - simply strips of roasted and peeled chilli - form the base of numerous Pueblan dishes. Mexican cream, similar to crème fraîche but with a lighter, more acidic flavour, provides the characteristic richness of this dish. In Mexican fondas and homes, this rice is prepared as the main side dish to accompany meats, seafood and poultry. The gratinated version with melted cheese on top is a more modern evolution popular in restaurants. The oven heat creates a golden cheese crust that contrasts with the creamy rice and smoky flavour of the rajas.