How To Make Green Rice with Cheese
Elevate your green rice by making it creamy and cheesy. This recipe uses cheese and cream to give the Mexican dish a delicious spin.
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet.
Cook under the preheated broiler for about 5 to 8 minutes until the skin of the peppers has blackened and blistered. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool for about 20 minutes. Remove and discard skins.
Heat oil in a small pot over medium heat. Add rice and cook for 2 to 3 minutes until transparent.
Combine poblano chiles, water, and salt in a blender; blend until smooth.
Pour over rice and bring to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes until the liquid has almost been absorbed.
Add crema and Chihuahua cheese and cook for another 5 minutes. Remove from heat and let stand covered for 5 minutes.
- Calories: 582.25kcal
- Fat: 34.81g
- Saturated Fat: 19.37g
- Trans Fat: 0.03g
- Monounsaturated Fat: 11.10g
- Polyunsaturated Fat: 1.79g
- Carbohydrates: 48.26g
- Fiber: 0.68g
- Sugar: 7.62g
- Protein: 19.54g
- Cholesterol: 99.20mg
- Sodium: 788.92mg
- Calcium: 509.17mg
- Potassium: 310.39mg
- Iron: 1.34mg
- Vitamin A: 164.71µg
- Vitamin C: 109.64mg
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