POBLANO RICE
Provided by Marcela Valladolid
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the poblano chiles and saute, about 8 minutes. Mix in the garlic and cook until fragrant, about 1 minute. Season with the salt and pepper. Add 1 cup broth and bring to a boil. Turn off the heat and let cool.
- Transfer the mixture to a blender and process until smooth, about 1 minute. Measure the liquid yield from the blender, adding more chicken broth if necessary to yield 2 total cups of poblano liquid. Adjust seasoning to taste.
- Meanwhile, clean the skillet, place over medium heat and add the remaining 1 tablespoon oil. Fry the rice until slightly golden. Pour the poblano puree into the skillet and bring to a simmer. Turn down the heat to medium-low and cover tightly. Cook for 30 minutes, turn off the heat and let rest for 10 minutes. Fluff with a fork before serving.
POBLANO RICE
This recipe allows you to taste what poblano brings to the table. Most poblano recipes use the pepper as a container. This showcases the pepper and it's incredible stand-alone flavor. Great with fish!
Provided by MitchJGray
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Heat butter in a skillet over medium-high heat. Saute peppers in butter until slightly soft, about 5 minutes. Add onion powder and garlic powder. Pour in chicken broth and bring to a boil. Add rice and reduce heat to low. Cover and cook until rice is tender and fluffy, about 12 minutes.
Nutrition Facts : Calories 255.5 calories, Carbohydrate 44.3 g, Cholesterol 17.5 mg, Fat 6.4 g, Fiber 3.5 g, Protein 5.3 g, SaturatedFat 3.7 g, Sodium 488.8 mg, Sugar 2.5 g
GREEN RICE WITH POBLANO CHILES
Mexican green rice (arroz verde) is cooked in chicken broth with poblano chiles, onion and rice. The poblano chile gives it the rich green color and it tastes simply delicious.
Provided by Josefina Pérez
Categories Side Dish Rice Side Dish Recipes
Time 1h13m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Combine 4 poblano peppers, 1 cup chicken broth, onion, and garlic in a blender; blend until smooth.
- Heat oil in a saucepan over medium heat and fry the rice, stirring continuously, until evenly browned, 3 to 5 minutes. Add poblano chile mixture and remaining 2 1/2 cups chicken broth, epazote, and salt. Bring to a boil, cover, reduce heat to low, and cook until rice is soft and all the liquid has been absorbed, 20 to 25 minutes.
- Slice remaining poblano chile and serve as a garnish with the rice.
Nutrition Facts : Calories 356.7 calories, Carbohydrate 62.5 g, Cholesterol 4.4 mg, Fat 8.1 g, Fiber 4.3 g, Protein 7.5 g, SaturatedFat 1.2 g, Sodium 895.1 mg, Sugar 3.2 g
CHEESY PORK TACO RICE
This one-pan Mexican dinner, cheesy pork taco rice with roasted corn, chiles, onion, and salsa, is super quick, easy, and has fabulous flavor! Serve with sour cream.
Provided by Culinary Envy
Categories World Cuisine Recipes Latin American Mexican
Time 1h6m
Yield 6
Number Of Ingredients 14
Steps:
- 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 sides down, onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 6 minutes. Wrap peppers in the aluminum foil from the baking sheet. Allow peppers to steam as they cool, about 15 minutes. Remove and discard skins and seeds. Chop into bite-size pieces.
- Reduce oven temperature to 425 degrees F (220 degrees C).
- Heat a large oven-proof skillet over medium-high heat. Stir in ground pork, chicken broth, rice, 1/2 the onion, taco seasoning, garlic powder, and onion powder. Bring to a boil.
- Bake, covered, in the preheated oven until pork is no longer pink and rice is tender, about 20 minutes.
- Combine the remaining onion, tomatoes, lime zest, lime juice, and 1 tablespoon cilantro in a small bowl. Season salsa with salt and pepper.
- Stir the roasted poblano peppers, remaining cilantro, and corn into the baked pork-rice dish. Sprinkle cheese blend on top; let stand until melted, about 2 minutes. Sprinkle the salsa on top.
Nutrition Facts : Calories 383.6 calories, Carbohydrate 38.7 g, Cholesterol 62.5 mg, Fat 15.6 g, Fiber 3.4 g, Protein 21.3 g, SaturatedFat 7.2 g, Sodium 533.3 mg, Sugar 4.9 g
ROASTED POBLANO CHEESY RICE
All credit for this recipe goes to Stacie at ChowMama (http://www.chowmama.com), one of my favorite sources of great recipes that are compatible with little eaters!
Provided by guatetaliana
Categories White Rice
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Roast the poblano peppers. Like the author of this recipe, I hold them over the flame on the stove using tongs (or just a fork!) and keep turning them until they're blackened. I put them into a paper bag and fold it over and wait for them to cool. Then I peel the skin off which is usually not too difficult if they're fully cooled.
- Dice the poblanos.
- Preheat oven to 350. In the meantime, melt butter in a large pan. When hot, saute onions until caramelized. Add poblanos and saute 2 minutes more, until peppers and onions are well mixed.
- In a large bowl, mix the cooked rice with the onion/poblano mix. Add cottage cheese, sour cream, and 1 1/2 c shredded cheese.
- Put seasoned rice in a buttered, oven safe casserole dish. Top with remaining 1/2 c shredded cheese. Bake until rice is warmed through and the cheese on top has melted and turned light brown.
CHEESY RICE
I got this recipe years ago from a Kraft magazine ad. It is a family favorite and a great way to use up left over rice. Makes a great side dish to grilled meats. Prep time includes time to steam rice. Prep time using leftover rice is about 5 minutes
Provided by 16Paws
Categories Rice
Time 45m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 4
Steps:
- In a greased baking dish, mix together all ingredients.
- Bake at 350 degrees until heated thru and cheese is melted.
- About 20 min or so. Dig in!
More about "roasted poblano cheesy rice recipes"
CHEESY POBLANO RICE | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
4.5/5
RECIPE: CHEESY CHICKEN & MEXICAN-SPICED RICE WITH …
From blueapron.com
4/5 (1.7K)
MEXICAN CASSEROLE - WELL PLATED BY ERIN
From wellplated.com
CHEESY ROASTED POBLANO PEPPERS - HEALTHY WORLD …
From hwcmagazine.com
BLACK BEANS & RICE WITH ROASTED POBLANOS AND GARLIC
From thefirstmess.com
CHICKEN TACO POBLANO RICE BOWLS - SKINNYTASTE
From skinnytaste.com
HOW TO ROAST POBLANO PEPPERS - 4 METHODS - RACHEL COOKS®
From rachelcooks.com
THE 40 BEST HELLO FRESH RECIPES - GYPSYPLATE
From gypsyplate.com
BEST ROASTED POBLANO CHEESY RICE RECIPES
From alicerecipes.com
CHEESY GREEN CHILE AND AVOCADO RICE QUESADILLAS.
From halfbakedharvest.com
25 POBLANO PEPPER RECIPES FOR DINNER TONIGHT - INSANELY GOOD
From insanelygoodrecipes.com
ROASTED POBLANO CHEESY RICE RECIPES - EASY RECIPES
From recipegoulash.cc
CREAMY POBLANO CHICKEN - COOKING FOR KEEPS
From cookingforkeeps.com
CHILE RELLENO CASSEROLE - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
CHEESY SPANISH-STYLE RICE STUFFED POBLANOS RECIPE
From homechef.com
RAJAS CON CREMA + VIDEO | KEVIN IS COOKING
From keviniscooking.com
CHEESY ROASTED POBLANO TACOS - RICK BAYLESS
From rickbayless.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #side-dishes #eggs-dairy #rice #vegetables #vegetarian #cheese #dietary #pasta-rice-and-grains #white-rice #peppers
You'll also love