Green Rice with Cheese recipe

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Ingredients

4 poblano peppers, halved and seeded
1 tablespoon vegetable oil
1 cup uncooked white rice
2 cups water
salt to taste
1 cup Mexican crema
2 cups grated Chihuahua cheese

Nutrition Info

643.4 calories
carbohydrate: 48.4 g
cholesterol: 140.8 mg
fat: 43.2 g
fiber: 3.6 g
protein: 18.9 g
saturatedFat: 25.5 g
servingSize: -
sodium: 422.8 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet.

  2. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.

  3. Heat oil in a small pot over medium heat. Add rice and cook until transparent, 2 to 3 minutes.

  4. Combine poblano chiles, water, and salt in a blender, blend until smooth. Pour over rice and bring to a boil. Reduce heat, cover, and simmer until the liquid has almost been absorbed, 20 to 25 minutes. Add crema and Chihuahua cheese and cook for another 5 minutes. Remove from heat and let stand covered for 5 minutes.

Recipe Yield

4 servings

Recipe Note

A yummy variation on traditional Mexican green rice (arroz verde) with cheese and crema so the rice becomes super creamy and cheesy.

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