Chile and Cheese Rice

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This is the best rice I have ever had! I don't even like rice that much but with that melted gooey cheese it's divine.

My friends like it so much they ask for it all time.

I added some salt to the rice before cooking it so it wasn't bland.

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I tried this recipe and thought it was a little bland, dry and more like corn rice rather than Chile and Cheese Rice. I did think the recipe had potential though so I made it a second time with a few adjustments and it was a HUGE HUGE hit!!!!!!!! Rave reviews and my girlfriend even text me the next morning to tell me she ate it for breakfast. haha.... I used chicken broth instead of water, cut down the corn by half and I didn't think 2 poblanos really added much of anything so instead I used a couple cans of fire roasted chopped green chiles. Instead of pouring the crema on top of the rice I doubled it and mixed it in the rice along with some cheese and then I topped it with a little bit of the cheese and put it under the broiler. Keeping this one!!!!!!

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love love love this dish ! quick and easy , my family thanks you :

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we loved this

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I've been wanting to cook with poblanos and thought I'd start with this recipe. I'm glad I did. I always read the reviews of others for tips/tricks prior to making a recipe. I heeded the advice of several reviewers and replaced chicken stock for the water. I also added a roasted Serrano pepper to kick up the spice another notch. The fresh corn adds a great, fresh crunch and the rice dish is comparable to the rice dishes you'll find at the restaurant "Chipotle".

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Quick, Different, & Tasted Wonderful. This is the perfect change up to the typical mexican rice... I double the recipe and everything still came out fluffy and full of flavor. Wonderful Rice and another great use of the poblano chiles. :D

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This rice was hands down great! I substituted chicken broth for water for added flavor. A very important step before the rice goes in the pan is to rinse it for 1-2 full minutes. This ensures fluffiness without mushiness. Also, after the water comes to a boil put a lid on the pot and put it in the oven for 30 minutes at 350 degrees. No peeking! After you take it out of the oven, let it rest for 15 minutes to finish the absorption of liquids. You will have perfect rice.

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D E L I C I O U S. This has become my go to spanish rice recipe. I made a few modifications:

Chicken broth instead of the water
Monterey jack cheese with jalapeno peppers

The dish looked amazing coming out of the oven - the broiled cheese and almost did not make it to the dinner table because we were all 'trying it' right out of the oven.

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This was really good, especially the broiled cheese part! I used less oil and salt, more onion and double the sour cream.

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I made exactly as printed and it turned out dry. No one liked it and I toss the left over's.