Sometimes everyone needs a little more green in their lives- and this recipe is defeinitely green! Different cheeses can be substituded in the chiles, depending on your liking. This can be a side dish- or a main dish. Although, the amount of rice and cheese was perfectly filling. You can also change up the heat level of this recipe- jalapenos can be excluded, or more heat can be added.
Chile Reyenos with Rice
Adapted from: So Good and Tasty Blog
4 poblano chiles
1/8 lb smoked cheddar, shredded
1/8 lb smoked mozzarella, shredded
1 cup parsley, chopped
1 cup cilantro, chopped
1/2 onion, chopped
5 garlic cloves, chopped
2 jalapenos, chopped
2 cups rice
3 cups 1% milk
2 tsp salt
1 tsp red pepper flakes
Preheat oven to 425 degrees. Lay the whole peppers on a pan, and place it in the upper third of the oven. Roast them for 10 minutes, and then turn them over. Roast for another 15 minutes, make sure all the sides are evenly roasted. Once they are roasted, take them out of the oven and let the cool. Remove the stem and seeds from the chiles; cut in half. Divide both of the cheeses between the 4 poblano peppers. Set aside.
In a food processor combine parsley, onion, garlic, jalapenos and 1/3 cup of water. Blend thoroughly.
In a saucepan, heat the milk with the salt. Once the water has began boiling, add the rice. Turn down the heat to low and cook. After 5 minutes, add the parsley mixture from the food processor. Stir, and then cover; cook for 25 minutes. Meanwhile, place the chiles into the oven for about 5 minutes- or until the cheese has melted. When the rice is done, transfer to the serving dish. Then place a poblano chile on top. Sprinkle with red pepper flakes.
Pingback: Vegetarian Crumble Enchilada | Fifthfloorkitchen's Blog
Pingback: Cinco de Mayo & Derby Day | Fifthfloorkitchen's Blog