Charred Chili Relleno with Green Rice Recipe

Name: Charred Chili Relleno with Green Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken or vegetable stock, divided; 1 bay leaf; 2 cups white rice; 4 large poblano peppers; 6 ears corn on the cob or 3 cups frozen corn kernels; 3 tablespoons corn, peanut or vegetable oil, divided; 1 red onion, chopped; 1 jalapeno, seeded and chopped; 4 cloves garlic, chopped; 1 (15-ounce) can fire roasted diced tomatoes, drained well; 1 1/2 teaspoons ground cumin, 1/2 palm full; 1/2 teaspoon dried oregano, eyeball it in your palm; Salt and freshly ground black pepper; 1/2 cup fresh cilantro leaves; 1/2 pound spinach leaves, deveined and coarsely chopped; 4 scallions, coarsely chopped; 2 limes, zested, juiced; 1 cup shredded Chihuahua cheese, Asadero or Monterey Jack

Servings: persons

4 cups chicken or vegetable stock, divided
1 bay leaf
2 cups white rice
4 large poblano peppers
6 ears corn on the cob or 3 cups frozen corn kernels
3 tablespoons corn, peanut or vegetable oil, divided
1 red onion, chopped
1 jalapeno, seeded and chopped
4 cloves garlic, chopped
1 (15-ounce) can fire roasted diced tomatoes, drained well
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon dried oregano, eyeball it in your palm
Salt and freshly ground black pepper
1/2 cup fresh cilantro leaves
1/2 pound spinach leaves, deveined and coarsely chopped
4 scallions, coarsely chopped
2 limes, zested, juiced
1 cup shredded Chihuahua cheese, Asadero or Monterey Jack

1
Preheat broiler or grill pan to high.
2
Heat about 3 1/2 cups stock in a sauce pot with a bay leaf to boiling.
3
Add rice, cover pot reduce heat to low and simmer 18 minutes until tender.
4
Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.
5
While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel.
6
Heat 2 tablespoons light oil in a skillet over high heat.
7
When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes.
8
Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper.
9
Cook another minute or 2 then turn pan off.
10
Place the cilantro, spinach, scallions, lime zest, half a cup of stock and a tablespoon of oil in food processor and process into coarse green paste.
11
Stir into your rice pot in the last 3 to 4 minutes of its cooking time.
12
Sprinkle the lime juice over the corn mixture.
13
Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon.
14
Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 cup cheese and place back under broiler to melt and char the cheese.
15
Serve peppers on beds of green rice.
16
Yum-o!

1152

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 cups chicken or vegetable stock, divided, 1 bay leaf, 2 cups white rice, 4 large poblano peppers, and more.

Yes, Charred Chili Relleno with Green Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Charred Chili Relleno with Green Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions