Chile and Cheese Rice

Name: Chile and Cheese Rice
Prep time: 1 h 3 min
Cook time: 1 h 3 min
Total time: 1 h 3 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 2 ears fresh corn, kernels removed or 2 cups frozen corn, thawed; 1 teaspoon kosher salt; 59 milliliters Mexican crema or sour cream; 118 milliliters grated Monterey Jack cheese; 2 Tbsps olive oil; 2 poblano chiles, charred, peeled, stemmed, seeded, and chopped * see Cooks Note; 473 milliliters water; 0 larges white onion, minced; 237 milliliters long-grain white rice

Chile and Cheese Rice is a gluten free and vegetarian recipe with 4 servings. One portion of this dish contains around 9g of protein, 15g of fat, and a total of 363 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 3 minutes. If you have onion, rice, mexican crema, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Heat the oil in a medium-size heavy skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add the onion, and saute for until translucent, about 5 minutes.

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Onion

Add the rice and cook until the rice is opaque, about 10 minutes. Stir in the water and the corn kernels, then season the water with salt and pepper, to taste. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes.

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Salt And Pepper

Corn Kernels

Water

Rice

Preheat a broiler. Using a fork, fluff the rice and stir in the chopped poblanos.

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Poblano Pepper

Rice

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Broiler

Transfer the rice to a 7 by 10-inch baking dish.

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Rice

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Baking Pan

Drizzle with the creama or sour cream and sprinkle the cheese over the top. Broil until the top is browned in spots and the cheese has melted, about 5 to 8 minutes.

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Sour Cream

Cheese

Remove from the oven and serve.

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Oven

Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.

Ingredients you will need

Chili Pepper