Rice With Panela Cheese And Chiltomate Salsa Recipe

Name: Rice With Panela Cheese And Chiltomate Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion; 2 tomatoes; 1 chile pepper; 5 sprigs cilantro; salt; 1 slice cheese; 1 tomato; 3 olive oil; 1 balsamic vinegar; salt and ground black pepper

Servings: persons

1
Chiltomate Salsa
2
Grill the onion, tomatoes, and habanero. Remove the seeds from the habanero (optional) so that the salsa is less spicy.
3
Blend the roasted vegetables in the blender along with the cilantro and salt.
4
Accompaniments
5
Grill the cheese, just enough to heat thoroughly.
6
Blend together the olive oil, balsamic vinegar, salt, and pepper and pour over the tomato slices to marinate.
7
Drain the tomato slices and place on a serving plate with the cheese and rice. Serve with the chiltomate salsa.

730

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: 1 onion, 2 tomatoes, 1 chile pepper, 5 sprigs cilantro, and more.

Yes, Rice With Panela Cheese And Chiltomate Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Rice With Panela Cheese And Chiltomate Salsa

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