Roasted Poblano Cheesy Rice Recipes

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POBLANO RICE



Poblano Rice image

This recipe allows you to taste what poblano brings to the table. Most poblano recipes use the pepper as a container. This showcases the pepper and it's incredible stand-alone flavor. Great with fish!

Provided by MitchJGray

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
4 poblano peppers, seeded and roughly chopped
1 teaspoon onion powder
1 teaspoon garlic powder
1 ½ cups chicken broth
1 cup uncooked jasmine rice

Steps:

  • Heat butter in a skillet over medium-high heat. Saute peppers in butter until slightly soft, about 5 minutes. Add onion powder and garlic powder. Pour in chicken broth and bring to a boil. Add rice and reduce heat to low. Cover and cook until rice is tender and fluffy, about 12 minutes.

Nutrition Facts : Calories 255.5 calories, Carbohydrate 44.3 g, Cholesterol 17.5 mg, Fat 6.4 g, Fiber 3.5 g, Protein 5.3 g, SaturatedFat 3.7 g, Sodium 488.8 mg, Sugar 2.5 g

ROASTED POBLANO CHEESY RICE



Roasted Poblano Cheesy Rice image

All credit for this recipe goes to Stacie at ChowMama (http://www.chowmama.com), one of my favorite sources of great recipes that are compatible with little eaters!

Provided by guatetaliana

Categories     White Rice

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons butter
1 1/2 cups onions, chopped (about 1/2 a large onion)
2 poblano peppers (or 3 if you like)
4 cups cooked white rice (or try brown for a healthier version)
1 lb low fat cottage cheese
8 ounces low-fat sour cream
2 cups cheddar cheese or 2 cups monterey jack cheese, shredded

Steps:

  • Roast the poblano peppers. Like the author of this recipe, I hold them over the flame on the stove using tongs (or just a fork!) and keep turning them until they're blackened. I put them into a paper bag and fold it over and wait for them to cool. Then I peel the skin off which is usually not too difficult if they're fully cooled.
  • Dice the poblanos.
  • Preheat oven to 350. In the meantime, melt butter in a large pan. When hot, saute onions until caramelized. Add poblanos and saute 2 minutes more, until peppers and onions are well mixed.
  • In a large bowl, mix the cooked rice with the onion/poblano mix. Add cottage cheese, sour cream, and 1 1/2 c shredded cheese.
  • Put seasoned rice in a buttered, oven safe casserole dish. Top with remaining 1/2 c shredded cheese. Bake until rice is warmed through and the cheese on top has melted and turned light brown.

ROASTED POBLANO AND MUSHROOM GRILLED CHEESE



Roasted Poblano and Mushroom Grilled Cheese image

Roasted poblanos and melted cheese are the foundation of the chile relleno. This recipe combines elements of that classic dish with the ease of a grilled cheese sandwich.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 large or 2 small poblano chiles
2 portobello mushroom caps, thinly sliced, gills removed, optional
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
Eight 1/3- to 1/2-inch-thick slices Cuban sandwich bread, sliced on the diagonal
8 slices Monterey Jack cheese (about 6 ounces)
1 tablespoon chipotle in adobo puree
6 tablespoons unsalted butter, softened

Steps:

  • Roast the poblano over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Place in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, peel off the blackened outer skin. Slice into thin strips, and then into 1-inch pieces.
  • Cook the mushrooms in a medium skillet over medium-high heat with the olive oil. When almost softened, about 3 minutes, season with salt and pepper. Reserve.
  • Lay out 4 slices of the bread on a work surface. Layer each with 1 slice of cheese, about 1 tablespoon of the chopped poblanos, 1 tablespoon of the mushrooms and another slice of cheese. Brush a thin layer of chipotle in adobo sauce on the underside of the remaining bread and close the sandwiches. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
  • Place 2 sandwiches into a medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

POBLANO RICE



Poblano Rice image

Provided by Marcela Valladolid

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 8

3 tablespoons vegetable oil, divided
1/2 medium white onion, chopped
2 poblano chiles, stemmed, seeded and chopped
1 clove garlic, peeled and roughly chopped
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chicken broth, plus more if needed
1 cup long grain rice

Steps:

  • Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the poblano chiles and saute, about 8 minutes. Mix in the garlic and cook until fragrant, about 1 minute. Season with the salt and pepper. Add 1 cup broth and bring to a boil. Turn off the heat and let cool.
  • Transfer the mixture to a blender and process until smooth, about 1 minute. Measure the liquid yield from the blender, adding more chicken broth if necessary to yield 2 total cups of poblano liquid. Adjust seasoning to taste.
  • Meanwhile, clean the skillet, place over medium heat and add the remaining 1 tablespoon oil. Fry the rice until slightly golden. Pour the poblano puree into the skillet and bring to a simmer. Turn down the heat to medium-low and cover tightly. Cook for 30 minutes, turn off the heat and let rest for 10 minutes. Fluff with a fork before serving.

CREAMY POBLANO RICE WITH CORN



Creamy Poblano Rice with Corn image

Rice and corn come together in a cream sauce flavored with roasted poblanos.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings, 3/4 cup each

Number Of Ingredients 8

1 Tbsp. butter
1/2 onion, chopped
1-1/2 cups frozen corn
1 roasted poblano chile, peeled, seeded and chopped
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup milk
3 cups hot cooked medium-grain white rice
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Melt butter in large skillet on medium-low heat, stirring occasionally. Add onions and corn; cook 5 min. Add chiles; cook 1 min.
  • Stir in cream cheese and milk; cook 2 to 3 min. or until heated through, stirring occasionally.
  • Remove from heat. Stir in rice; top with cheese. Serve immediately.

Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 160 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 4 g, Protein 7 g

POBLANO PEPPER-CILANTRO RICE



Poblano Pepper-Cilantro Rice image

Make and share this Poblano Pepper-Cilantro Rice recipe from Food.com.

Provided by gailanng

Categories     Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 1/2 teaspoons vegetable oil
1/2 cup white onion, chopped
2 poblano chiles, roasted, peeled, stemmed, seeded, and coarsely chopped (can oven roast or see Roasted Peppers: How to Roast a Pepper on a Gas Range)
2 teaspoons garlic, chopped
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup roughly chopped fresh cilantro leaves, plus more for garnish
1/4 cup roughly chopped fresh parsley leaves
1 3/4 cups chicken stock
1 cup long-grain white rice

Steps:

  • In a medium saucepan, heat 1 1/2 teaspoons of the oil over medium-high heat. Add the onions and chiles and cook, stirring, for 3 minutes. Add the garlic, cumin, salt, cilantro and parsley, and cook, stirring, for 30 seconds. Remove from the heat and transfer to a blender with 1/2 cup of the stock. Process on high speed until smooth.
  • Heat the remaining tablespoon of oil in the pan over medium heat. Add the rice and cook, stirring, until translucent, 1 to 2 minutes. Add the puree and cook, stirring, to evaporate most of the liquid, about 2 minutes.
  • Add the remaining stock, stir and cover, and lower the heat to medium-low. Simmer without stirring, until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Remove from the heat and let sit without stirring for 10 to 15 minutes. Fluff with a fork and serve, garnished with additional cilantro.

CHEESY PORK TACO RICE



Cheesy Pork Taco Rice image

This one-pan Mexican dinner, cheesy pork taco rice with roasted corn, chiles, onion, and salsa, is super quick, easy, and has fabulous flavor! Serve with sour cream.

Provided by Culinary Envy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h6m

Yield 6

Number Of Ingredients 14

3 poblano peppers, halved lengthwise
1 pound ground pork
1 ½ cups low-sodium chicken broth
1 cup long-grain rice
1 large onion, chopped, divided
1 (1 ounce) packet taco seasoning mix
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 tomatoes, cored and chopped
½ lime, zested and juiced
3 tablespoons chopped cilantro, divided
salt and ground black pepper to taste
½ cup frozen roasted corn (such as Trader Joe's®), thawed
¾ cup shredded Cheddar-Monterey Jack cheese blend

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 sides down, onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 6 minutes. Wrap peppers in the aluminum foil from the baking sheet. Allow peppers to steam as they cool, about 15 minutes. Remove and discard skins and seeds. Chop into bite-size pieces.
  • Reduce oven temperature to 425 degrees F (220 degrees C).
  • Heat a large oven-proof skillet over medium-high heat. Stir in ground pork, chicken broth, rice, 1/2 the onion, taco seasoning, garlic powder, and onion powder. Bring to a boil.
  • Bake, covered, in the preheated oven until pork is no longer pink and rice is tender, about 20 minutes.
  • Combine the remaining onion, tomatoes, lime zest, lime juice, and 1 tablespoon cilantro in a small bowl. Season salsa with salt and pepper.
  • Stir the roasted poblano peppers, remaining cilantro, and corn into the baked pork-rice dish. Sprinkle cheese blend on top; let stand until melted, about 2 minutes. Sprinkle the salsa on top.

Nutrition Facts : Calories 383.6 calories, Carbohydrate 38.7 g, Cholesterol 62.5 mg, Fat 15.6 g, Fiber 3.4 g, Protein 21.3 g, SaturatedFat 7.2 g, Sodium 533.3 mg, Sugar 4.9 g

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