Creamy Cheesy Baked Green Chile Rice
Recipe: #7998
February 04, 2013
Categories: Side Dishes, Rice, White Rice, Mexican, Southwest, Cinco de Mayo, Game/Sports Day Potluck, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Spicy, more
"I wish I could tell you where this came from; and, it has been around for years. This is a older recipe; so, am guessing - another one of those small books at the check out counter. I believe the original recipe had mozzarella; but I think monterey jack works much better in this; also, I prefer to leave a few of the seeds and ribs in my jalapenos, because I like the heat - but you can adjust that according to your tastes. This is perfect with any type of Tex Mex or Mexican recipes."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (218.8 g)
- Calories 254.5
- Total Fat - 8.1 g
- Saturated Fat - 3.8 g
- Cholesterol - 22.1 mg
- Sodium - 1199.3 mg
- Total Carbohydrate - 33.2 g
- Dietary Fiber - 3.5 g
- Sugars - 1.4 g
- Protein - 12.3 g
- Calcium - 339.2 mg
- Iron - 1.1 mg
- Vitamin C - 20 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Poblano ... I usually roast my peppers by using the broiler for 5 or so minutes, turning often until the skin becomes blackened. You can also set them right on top of your burner if you have a gas stove. Once the skin of the pepper has blackened, transfer the pepper to a bowl and cover with plastic wrap. A small brown lunch bag, or even a ziploc bag works just as well. Let it rest 10 minutes, then peel off the skin, cut in half, remove the ribs and seeds, and chop. DO NOT rinse the pepper, you will rinse away all the good smoky flavor.
Step 2
Rice ... Cook the rice according to package directions. Stove top or a rice cooker works great.
Step 3
Dish ... In a large bowl, add the cheese, sour cream, slightly cooled rice (you don't want it steaming hot), all the peppers; and, season with salt and pepper. Add the mixture to a lightly greased casserole dish. I like to spray with a non-stick spray.
Step 4
Bake ... Preheat the oven to 400 degrees, add the casserole to the middle shelf, and bake uncovered for 20-25 minutes until heated through.
Step 5
Serve and ENJOY! ... I like to finish the dish with chopped cilantro, but that is optional. As I said, this is perfect with any Tex Mex or Mexican inspired recipes. It is a very easy dish to prepare; and is also fantastic to take to potlucks. It also, keeps very well in a warm crockpot for parties.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the green chilies, look for those that are firm, with a bright green color and no blemishes. Avoid those that are soft or have brown spots.
- For the jalapeno, adjust the amount of seeds and ribs you use according to your desired level of heat.
- Instead of poblano pepper, use bell peppers. This substitution will reduce the heat of the dish, making it more suitable for those who don't enjoy spicy food.
- Instead of monterey jack cheese, use cheddar cheese. This substitution will add a sharp and tangy flavor to the dish, making it more flavorful and enjoyable.
Vegetarian Version Replace the monterey jack cheese with a vegan cheese alternative and use vegetable stock instead of chicken stock to cook the rice.
Mexican Version Replace the Monterey Jack cheese with Cotija cheese, use vegetable stock instead of chicken stock to cook the rice, and add 1/4 cup of canned diced tomatoes and 1/4 cup of canned black beans.
Crispy Baked Baja Fish Tacos: Crispy Baked Baja Fish Tacos are a perfect accompaniment to the Creamy Cheesy Baked Green Chile Rice. The crispy, crunchy tacos are filled with a flavorful fish mixture and topped with a creamy cilantro slaw. The combination of the creamy rice and the crispy tacos is sure to be a hit with everyone!
Spicy Roasted Corn Salsa: Spicy Roasted Corn Salsa is the perfect addition to the Crispy Baked Baja Fish Tacos. The sweet and spicy salsa adds a layer of flavor to the tacos, balancing out the creamy and crunchy textures. The salsa is easy to make and can be served warm or cold. It's a great way to add a bit of heat and flavor to the meal!
FAQ
Q: How do I roast the poblano pepper?
A: To roast the poblano pepper, you can use the broiler for 5 or so minutes, turning often until the skin becomes blackened. You can also set them right on top of your burner if you have a gas stove. Once the skin of the pepper has blackened, transfer the pepper to a bowl and cover with plastic wrap. A small brown lunch bag, or even a ziploc bag works just as well. Let it rest 10 minutes, then peel off the skin, cut in half, remove the ribs and seeds, and chop. DO NOT rinse the pepper, you will rinse away all the good smoky flavor.
Q: What is the best way to store poblano peppers?
A: To store poblano peppers, place them in a paper bag and store in the refrigerator for up to one week. You can also freeze the peppers for up to six months. To freeze, slice and blanch the peppers in boiling water for two minutes, then plunge them into an ice bath to stop the cooking process. Place the peppers in a freezer-safe container and store in the freezer.
1 Reviews
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Fun facts:
The poblano pepper used in this recipe is the same pepper used to make the famous Mexican dish Chiles en Nogada, a dish created to celebrate the Mexican independence.
Monterey Jack cheese is a type of cheese that was originally produced in Monterey, California by David Jacks in the late 1800s. It is now one of the most popular cheese varieties in the United States.