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Charred Chili Relleno with Green Rice Recipe

Charred Chili Relleno with Green Rice

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (139)

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Average Rating:

Total Reviews: 139

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  • on April 24, 2013

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    Excellent!! Was a hit at our house. I did add chorizo to corn mixture just because my guys have to have meat, but only used 1/2lb. So delicious!

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  • on September 22, 2012

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    This was absolutely delicious! It was so flavorful. It's a new family favorite!

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  • on June 02, 2012

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    This is a WONDERFUL recipe...yummier than most of the dishes served at my local restaurants! Took me longer than 30 min. to prepare the relleno and green rice but, so worth it!

    Update: Tonight I made this recipe for the the 6th or 7th time- it is just terrific- made one change- instead of preparing the green rice- I made quinoa with chicken stock and before serving stirred in chopped cilantro and fresh lime juice- nice change up.

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  • on May 05, 2012

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    The rellenos were so delicious - you can absolutely play with this and add other ingredients that you like (i.e., black beans, or omit them depending on your preferences. I made 1/2 the filling recipe and it filled 4 poblanos. The rice was fantastic - what a great alternative (and I love the deep green color!

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  • on November 07, 2011

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    delish!!!
    a simple, healthy and super flavorfull meal.. RR does it again!

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  • on September 02, 2011

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    These are delicious! I always have to talk myself into the green rice, simply because of the look of it & knowing that there is spinach in it. However, the spinach taste is really masked by the lime & that helps me get in my spinach :

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  • on August 31, 2011

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    I was skeptical, being used to the traditional chile relleno, however I'm not sure I'd ever make the old fried, cheese stuffed rellenos again. These had so much flavor going on, were 10x less work, and soo much healthier. I didn't make the green rice, but instead made Miliken and Finigers (Two Hot Tamales White rice pilaf with corn, roasted chiles, and fresh cheese, which is an awesome and delicious, albeit hot, recipe. I also made a ranchero sauce to pour over them.

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  • on July 23, 2011

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    I can eat this every day and would never get tired of it, what flavor!! and what a kick! Keep up the great job Rachael

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  • on July 17, 2011

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    Really quite good. I used garlic, onions, corn, tomatoes, spinach and peppers from the garden. I really liked the rice. This recipe is not one I would save and make over and over, but it is a good way to use fresh summer vegetables.

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  • on May 01, 2011

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    Rachael Ray's recipes are either a hit or miss with me. This one was a home run! Both recipes of stuffed peppers and rice were fantastic. I can't wait until the end of summer when my poblano peppers will be ready for harvest!
    I will note: prep is the key. The first time I made this I just prepared everything while reading it off a printed page and had a HUGE mess in my kitchen!

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