Charred Chili Relleno With Green Rice Recipes

Steps:

• Preheat broiler or grill pan to high.
• Heat about 3 1/2 cups stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender.
• Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.
• While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.
• Place the cilantro, spinach, scallions, lime zest, half a cup of stock and a tablespoon of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time.
• Sprinkle the lime juice over the corn mixture.
• Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow flameproof baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 cup cheese and place back under broiler to melt and char the cheese.
• Serve peppers on beds of green rice. Yum-o!

Steps:

• In a medium serving bowl add the rice, reduced cream and the poblanos. Garnish with scallions and cilantro and serve.

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
• Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
• Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
• Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

Steps:

• Cook rice first, as per directions on the package, usually two parts water, one part rice bring to a boil, reduce heat until water is gone.
• Preheat oven to 350°F.
• Add Butter, Sour Cream, Milk, Jack Cheese, Chilies, and Salt to cooked rice.
• Mix well.
• Put in a casserole dish, sprinkle top with Cheddar cheese, and cook until center is hot.

Steps:

• Preheat broiler or grill pan to high.
• Heat about 3 1/2 cups stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender.
• Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.
• While peppers and rice are working,heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add beans, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, chili, salt and pepper. Cook another minute or 2 then turn pan off.
• Place the cilantro, spinach, scallions, lime zest, half a cup of stock and a tablespoon of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time. Sprinkle the lime juice over the bean mixture.
• Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 cup cheese and place back under broiler to melt and char the cheese. Serve peppers on beds of green rice.
• **Note: I substituted black beans, for corn. The original recipe calls for corn off the cob or frozen. I am a corn purist and only like it on the cob, but by all means use corn if you wish. I also substituted chili power for oregano as I am not much of an oregano kind of girl.