Charred Chili Relleno with Green Rice

Name: Charred Chili Relleno with Green Rice
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 bay leaf; 6 ears corn on the cob or 3 cups frozen corn kernels; 425 grams fire roasted diced tomatoes, drained well; 118 milliliters fresh cilantro leaves; 4 cloves garlic, chopped; 2 teaspoons ground cumin, 1/2 palm full; 1 jalapeno, seeded and chopped; 2 limes, zested, juiced; 237 milliliters shredded Chihuahua cheese, Asadero or Monterey Jack; 1 teaspoons dried oregano, eyeball it in your palm; 4 larges poblano peppers; 1 red onion, chopped; 4 servings Salt and freshly ground black pepper; 4 scallions, coarsely chopped; 227 grams spinach leaves, deveined and coarsely chopped; 3 Tbsps corn, peanut or vegetable oil, divided; 946 milliliters chicken or vegetable stock, divided; 473 milliliters white rice

You can never have too many main course recipes, so give Charred Chili Relleno with Green Rice a try. This recipe serves 4. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 760 calories, 23g of protein, and 22g of fat per serving. It will be a hit at your The Super Bowl event. A mixture of garlic, ground cumin, scallions, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 40 minutes. It is an expensive recipe for fans of American food. Users who liked this recipe also liked Chicken Chili Relleno, Chili Relleno Casserole, and chili relleno casserole.

Instructions

Preheat broiler or grill pan to high.

Equipment you will use

Grill Pan

Broiler

Heat about 3 1/2 cups stock in a sauce pot with a bay leaf to boiling.

Ingredients you will need

Bay Leaves

Sauce

Stock

Equipment you will use

Pot

Add rice, cover pot reduce heat to low and simmer 18 minutes until tender.

Ingredients you will need

Rice

Equipment you will use

Pot

Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.

Ingredients you will need

Poblano Pepper

Equipment you will use

Broiler

Grill

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.

Ingredients you will need

Corn

Peppers

Rice

Equipment you will use

Kitchen Towels

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.

Ingredients you will need

Fire Roasted Tomatoes

Salt And Pepper

Vegetable

Jalapeno Pepper

Oregano

Garlic

Onion

Cumin

Corn

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Lime Zest

Green Onions

Cilantro

Spinach

Stock

Rice

Cooking Oil

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Food Processor

Pot

Sprinkle the lime juice over the corn mixture.

Ingredients you will need

Lime Juice

Corn

Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon.

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Peppers

Seeds

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Knife

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.

Ingredients you will need

Peppers

Cheese

Pepper

Corn

Equipment you will use

Baking Pan

Broiler

Serve peppers on beds of green rice. Yum-o!

Ingredients you will need

Peppers

Rice

Equipment

Ingredients

Servings:

bay leaf 6

ears corn on the cob or 3 cups frozen corn kernels 425grams

fire roasted diced tomatoes, drained well 118milliliters

fresh cilantro leaves 4cloves

garlic, chopped 2teaspoons

ground cumin, 1/2 palm full 1

jalapeno, seeded and chopped 2

limes, zested, juiced 237milliliters

shredded Chihuahua cheese, Asadero or Monterey Jack 1teaspoons

dried oregano, eyeball it in your palm 4larges

poblano peppers 1

red onion, chopped 4servings

Salt and freshly ground black pepper 4

scallions, coarsely chopped 227grams

spinach leaves, deveined and coarsely chopped 3Tbsps

corn, peanut or vegetable oil, divided 946milliliters

chicken or vegetable stock, divided 473milliliters

white rice

Recommended wine: Cava, Shiraz, Grenache

Cava, Shiraz, and Grenache are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Casteller Cava Rosado. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 17 dollars per bottle.

Casteller Cava Rosado

Casteller Cava Rosé is a delicious sparkling wine made in the traditional method, with a second fermentation in the bottle. Aged for 12 months on the lees before release, it consistently delivers premium flavors.This vivacious, tangy Cava will pair well with most any tapas, in addition to fresh fruit, berry tarts and soft, creamy cheeses. It has more than enough style and substance to be an excellent aperitif all on its own.