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.
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 PEPPER-CILANTRO RICE
Make and share this Poblano Pepper-Cilantro Rice recipe from Food.com.
Provided by gailanng
Categories Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, heat 1 1/2 teaspoons of the oil over medium-high heat. Add the onions and chiles and cook, stirring, for 3 minutes. Add the garlic, cumin, salt, cilantro and parsley, and cook, stirring, for 30 seconds. Remove from the heat and transfer to a blender with 1/2 cup of the stock. Process on high speed until smooth.
- Heat the remaining tablespoon of oil in the pan over medium heat. Add the rice and cook, stirring, until translucent, 1 to 2 minutes. Add the puree and cook, stirring, to evaporate most of the liquid, about 2 minutes.
- Add the remaining stock, stir and cover, and lower the heat to medium-low. Simmer without stirring, until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Remove from the heat and let sit without stirring for 10 to 15 minutes. Fluff with a fork and serve, garnished with additional cilantro.
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
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
CREAMY POBLANO RICE WITH CORN
Rice and corn come together in a cream sauce flavored with roasted poblanos.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings, 3/4 cup each
Number Of Ingredients 8
Steps:
- Melt butter in large skillet on medium-low heat, stirring occasionally. Add onions and corn; cook 5 min. Add chiles; cook 1 min.
- Stir in cream cheese and milk; cook 2 to 3 min. or until heated through, stirring occasionally.
- Remove from heat. Stir in rice; top with cheese. Serve immediately.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 160 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 4 g, Protein 7 g
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#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
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