Recipe courtesy of Rachael Ray
Charred Chili Relleno with Green Rice
Getting reviews...
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 982
- Total Fat
- 30 g
- Saturated Fat
- 11 g
- Carbohydrates
- 156 g
- Dietary Fiber
- 7 g
- Sugar
- 12 g
- Protein
- 32 g
- Cholesterol
- 45 mg
- Sodium
- 2117 mg
I am lucky in a thousand ways but got even luckier when the best Mexican in NYC opened practically right outside my door! Mexicana Mama serves roasted rellenos - I thought they all had to be battered, fattening and fried, no? NO! Sadly, the restaurant closes once a week for an entire day and night. So, on Mondays, I make this dish at home. It's so healthy, you might want to double the recipe because you can have guilt-free seconds!
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 982
- Total Fat
- 30 g
- Saturated Fat
- 11 g
- Carbohydrates
- 156 g
- Dietary Fiber
- 7 g
- Sugar
- 12 g
- Protein
- 32 g
- Cholesterol
- 45 mg
- Sodium
- 2117 mg
Ingredients
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 flameproof 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!
