Chile and Cheese Rice Recipe

Name: Chile and Cheese Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/4 large white onion, minced; 1 cup long-grain white rice; 2 cups water; 2 ears fresh corn, kernels removed or 2 cups frozen corn, thawed; 1 teaspoon kosher salt; Freshly ground black pepper; 2 poblano chiles, charred, peeled, stemmed, seeded, and chopped * see Cook's Note; 1/4 cup Mexican crema or sour cream; 1/2 cup grated Monterey Jack cheese

Servings: persons

2 tablespoons olive oil
1/4 large white onion, minced
1 cup long-grain white rice
2 cups water
2 ears fresh corn, kernels removed or 2 cups frozen corn, thawed
1 teaspoon kosher salt
Freshly ground black pepper
2 poblano chiles, charred, peeled, stemmed, seeded, and chopped * see Cook's Note
1/4 cup Mexican crema or sour cream
1/2 cup grated Monterey Jack cheese

1
Heat the oil in a medium-size heavy skillet over medium-high heat.
2
Add the onion, and saute for until translucent, about 5 minutes.
3
Add the rice and cook until the rice is opaque, about 10 minutes.
4
Stir in the water and the corn kernels, then season the water with salt and pepper, to taste.
5
Bring the mixture to a boil.
6
Reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes.
7
Preheat a broiler.
8
Using a fork, fluff the rice and stir in the chopped poblanos.
9
Transfer the rice to a 7 by 10-inch baking dish.
10
Drizzle with the creama or sour cream and sprinkle the cheese over the top.
11
Broil until the top is browned in spots and the cheese has melted, about 5 to 8 minutes.
12
Remove from the oven and serve.
13
*Cooks Note: To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides.
14
Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel.
15
Peel, stem, and seed the chiles.
16
Once peeled, the chiles may be chopped, sliced or stuffed.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/4 large white onion, minced, 1 cup long-grain white rice, 2 cups water, and more.

Yes, Chile and Cheese Rice falls under the General 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.

Chile and Cheese Rice

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