Pati's Chili Relleno Rice
Recipe: #37928
December 21, 2021
Categories: Cheese, Monterey Jack, Rice, White Rice, Peppers, Mexican, Vegetarian, more
"Paris Mexican table is an amazing show I did this for my own use but watch her ...talented"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (545.6 g)
- Calories 825.3
- Total Fat - 31.9 g
- Saturated Fat - 17.7 g
- Cholesterol - 78.8 mg
- Sodium - 2459.4 mg
- Total Carbohydrate - 98.5 g
- Dietary Fiber - 2.5 g
- Sugars - 10.5 g
- Protein - 36.3 g
- Calcium - 1058.7 mg
- Iron - 1.9 mg
- Vitamin C - 50 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat butter/oil in large covered skillet
Step 2
Add rice and onion
Step 3
Cook until opaque
Step 4
Add seasonings
Step 5
Add broth
Step 6
Bring to a boil
Step 7
Meanwhile stuff peppers with cheese
Step 8
Close with a toothpick
Step 9
When rice is boiling
Step 10
Turn down and place peppers cut side up
Step 11
Cover pan
Step 12
Simmer for 20 minutes
Step 13
Dont uncover
Step 14
Turn off heat and let set 10 minutes covered
Step 15
Meanwhile heat enchilada sauce to pour over peppers with the pico de gallo on top
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 chili peppers, look for ones that are firm and have a deep green color.
- When selecting the vegetable stock, look for a low-sodium variety.
- Substitute black beans for the poblano chili peppers. This will reduce the heat of the dish, making it more accessible to those who don't like spicy food. It will also add more protein to the dish, making it a more complete meal.
- Substitute brown rice for the white rice. This will add more fiber and nutrients to the dish, making it a healthier option. It will also add a nuttier flavor, which will complement the other flavors in the dish.
Vegetarian Chili Relleno Rice Replace the chili peppers with roasted bell peppers. Replace the Monterey Jack cheese with vegan cheese. Replace the vegetable stock with vegan vegetable stock.
Mexican Corn Salad - This light and refreshing salad is the perfect accompaniment to Pati's Chili Relleno Rice. The sweet corn and crunchy peppers balance out the spicy peppers and enchilada sauce in the chili relleno, while the lime juice and cilantro add a bright, zesty flavor.
: Mexican Street Corn Salad
: This Mexican Street Corn Salad is a delicious and easy side dish that pairs perfectly with Pati's Chili Relleno Rice. The creamy mayo and Cotija cheese add a delicious flavor to the sweet corn, while the cilantro and lime juice give it a bright and zesty finish. The combination of flavors is sure to be a hit with everyone at the table.
FAQ
Q: How long should I simmer the peppers?
A: Simmer the peppers for 20 minutes, making sure to keep the pan covered. After 20 minutes, turn off the heat and let the pan sit for 10 minutes, still covered.
Q: What other vegetables can I add to the peppers?
A: You can add any vegetables you like to the peppers. Try adding onions, carrots, garlic, and mushrooms for a flavorful dish.
1 Reviews
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Fun facts:
1: Poblano peppers originated in the Mexican state of Puebla, and were popularized by the renowned Mexican chef and restaurateur, Pati Jinich. Her signature dish, Pati's Chili Relleno Rice, is a delicious combination of poblano peppers, Monterey Jack cheese, and white rice.
2: The Puebla region of Mexico is also famous for its mole poblano, a traditional Mexican sauce made from a variety of chiles, spices, and chocolate. It is often served over the chili relleno dish, adding a unique and flavorful twist to the classic Mexican dish.