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 caloriescarbohydrate: 48.4 gcholesterol: 140.8 mgfat: 43.2 gfiber: 3.6 gprotein: 18.9 gsaturatedFat: 25.5 gservingSize: -sodium: 422.8 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Green Rice with Cheese
Directions
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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.
Heat oil in a small pot over medium heat. Add rice and cook until transparent, 2 to 3 minutes.
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.