Tuesday, October 4, 2011

Chile and Cheese Rice

This rice is insanely good. We had it as a side to our homemade enchiladas.

I think you could make this into a main dish by adding some cooked chicken before putting the rice under the broiler. The original recipe is from Marcela Valladolid from the Food Network.

Makes: 6-8 servings
Prep time: 10 minutes
Cook time: 1 hour
Printable Recipe


  • 2 tablespoons olive oil
  • 1/4 large white onion, minced
  • 1 cup long-grain white rice
  • 2 cups water
  • 1 can corn, drained
  • 2 poblano chiles
  • 1/4 cup sour cream
  • 1/2 cup grated Monterey Jack cheese

1. Char the poblanos on your grill, about 10 minutes, over high heat. Let cool slightly then remove the charred skin, seeds and stems. Chop.

2. Heat oil in a medium skillet over medium-high heat. Add the onion and saute until starting to soften.

3. Add in the rice and cook until it starts to turn opaque, about 10 minutes.

4. Add in the water and corn and season with salt and pepper to taste. Bring to a boil, and reduce to a simmer. Cover and cook until the rice is tender, 15-20 minutes. Add in the poblanos and stir.

5. Spray a 7x10 baking dish with non-stick spray. Add in the rice mixture. Drizzle with the sour cream and sprinkle with cheese. Place under oven broiler until browned and cheese has melted, 5-10 minutes.

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