Mexican Baked Beef Rice With Poblano Peppers Sour Cream Recipes

Steps:

• In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.
• In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.
• Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

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 with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
• Heat a large skillet over medium-high heat. Add beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until beef is no longer pink, about 4 minutes. Add onion; cook until slightly softened, about 2 minutes. Add tomatoes with green chiles; cook until onions are translucent, about 5 minutes more. Let beef mixture cool.
• Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
• Run water over the poblano peppers to remove skins and discard them. Drain peppers on paper towels. Place a layer of peppers on the bottom of the prepared dish; place 1/3 of the beef mixture on top. Cover with 1 cup shredded Mexican cheese blend. Repeat layers twice more in the same order.
• Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.

Steps:

• Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions. Add rice to meat mixture., Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. , Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.

Steps:

• Heat oven to 375ºF.
• Brown meat in large nonstick skillet; drain. Return meat to skillet.
• Reserve 1 cup cheese for later use. Add remaining cheese and all remaining ingredients to meat; mix well.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
• Bake 40 to 50 min. or until rice is tender. Top with reserved cheese; bake, uncovered, 5 min. or until melted.

Steps:

• 1. Sauté poblano pepper Preheat oven to 425°F with a rack in the center. Halve poblanos lengthwise, remove cores, stems, and seeds, then roughly chop. Heat 2 tablespoons oil in a large pot or Dutch oven over medium-high. Add poblanos and cook until tender and just beginning to brown, about 5 minutes. 2. Brown beef Add ground beef and 1 teaspoon salt to pot. Cook beef, breaking up into large pieces, until browned, about 5 minutes. Spoon off and discard any fat. 3. Toast rice Add 1½ cups rice and 1 tablespoon Tam-pico de gallo spice and cook, stirring, until toasted, about 2 minutes. Stir in 2 cups water and bring to a boil. 4. Bake rice Cover and transfer pot to center rack of oven. Bake until water is absorbed and rice is cooked through, about 17 minutes. 5. Finish & serve Meanwhile, in a small bowl, whisk water into sour cream, 1 teaspoon at a time, to make a spoonable sauce, and season to taste with salt and pepper. Trim ends from scallions and thinly slice. Fluff rice with a fork and season to taste with salt and pepper. Serve baked rice and beef topped with scallions and sour cream for drizzling over. Enjoy! 6. Take it to the next level This one-pot wonder is full of flavor and hearty pieces of beef and poblano pepper. The spices can be tempered with a topping of sliced avocado, or kicked up a notch with a few shakes of your favorite hot sauce. For crunch, crush some tortilla chips and sprinkle them on top.