A yummy variation on traditional Mexican green rice (arroz verde) with cheese and crema so the rice becomes super creamy and cheesy.

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Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
25 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

643 calories; protein 18.9g 38% DV; carbohydrates 48.4g 16% DV; fat 43.2g 67% DV; cholesterol 140.8mg 47% DV; sodium 422.8mg 17% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/10/2017
Creamy cheesy and fluffy rice. The only addition I made was to add chopped onions when I sauteed the rice. I used Hatch chiles in place of Poblano chiles only because they are in season. Very good will make again. Read More
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