Charred Chili Relleno with Green Rice

Recipe courtesy Rachael Ray, 2007

Show: 30 Minute MealsEpisode: Craving Buster

Rated: 5 stars out of 5Rate itRead users' reviews (113)

RECIPE
COMMENTS & REVIEWS(113)

Cook Time:
20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 20 min
Total:: 40 min

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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

Directions

Preheat broiler or grill pan to high.

Heat about 3 1/2 cups stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender.

Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.

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. Heat 2 tablespoons light oil in a skillet over high heat. 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. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.

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. Stir into your rice pot in the last 3 to 4 minutes of its cooking time.

Sprinkle the lime juice over the corn mixture.

Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. 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.

Serve peppers on beds of green rice. Yum-o!

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Comments & Reviews

recipe Charred Chili Relleno with Green Rice
Melinda Gilbert, AZ 08-25-2009
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Nice No-Meat Dish
Rated: 5 stars out of 5

I love chilis so any to serve up a pablano is a win in my book. Add cheese, and you've got a winner. This was easy and I... love that there's no meat. In my opinion, there was no way to make the chilis better. I thought the rice was ok, but was really more work than it was worth. Read more
recipe Charred Chili Relleno with Green Rice
Paulina Buena Park, CA 08-13-2009
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Amazing
Rated: 5 stars out of 5

This is a very easy recepy to make! My family loves it!!! You willhit a home run with it! (I used regular diced tomatoes)
recipe Charred Chili Relleno with Green Rice
JILL San Antonio, TX 07-28-2009
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Spicy and Delicious!
Rated: 4 stars out of 5

Great recipe, but you must like spicy food in order to eat the poblano pepper. I made this recipe by first browning up... ground chicken breast with taco seasoning and then, setting it aside. After the filling was complete, I put the cooked chicken back into the mixture. The filling is so delicious on its own that you could just make that and use it for tacos or enchilada filling. I used the Asadero cheese on top, which I highly recommend. Asadero is soft and creamy (a bit like Fontina on the Italian side). I used brown rice, but overall, the rice needed more seasoning. Genius idea to put spinach in the rice to make it more healthy (and, pretty color)! I also served the dish with refried beans. Will make again!Read more
recipe Charred Chili Relleno with Green Rice
Brenda Canton, KS 07-22-2009
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Charred Rellenos are superb vegetarian dish
Rated: 5 stars out of 5

I have made the rellenos numerous times and they are great alone or as a side with fish, chicken even pork. I only suggest... that after charring the peppers, place in a paper sack to lossen outside skin then remove the charred skin before stuffing. Did not care for the rice and won't make it again.Read more
recipe Charred Chili Relleno with Green Rice
Amy Santa Rita, GU 07-16-2009
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Yummy!
Rated: 5 stars out of 5

My husband and I love this! I also have a hard time getting pablanos but I use green peppers instead (we live on Guam and... produce is limited) its less heat and tastes great, we love it!!!Read more
recipe Charred Chili Relleno with Green Rice
frances odessa, TX 07-04-2009
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Very Good
Rated: 5 stars out of 5

Perfect if you are not a real meat eater. Perfect for kids too! This is a keeper.