GREEN RICE WITH CHEESE
A yummy variation on traditional Mexican green rice (arroz verde) with cheese and crema so the rice becomes super creamy and cheesy.
Provided by Paloma Alamán
Categories Side Dish Rice Side Dish Recipes
Time 1h20m
Yield 4
Number Of Ingredients 7
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-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.
Nutrition Facts : Calories 643.4 calories, Carbohydrate 48.4 g, Cholesterol 140.8 mg, Fat 43.2 g, Fiber 3.6 g, Protein 18.9 g, SaturatedFat 25.5 g, Sodium 422.8 mg, Sugar 3.9 g
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