Poblano Green Rice
Posted By Abigail Garcia
"I owe this recipe to my lovely mother in law back home in Mexico City. It's the perfect side dish and takes no time."
Servings
Total Servings: 6
Ingredients
- 2 cups white cooked rice
- 2 poblano pepper, charred, without skins or seeds, cut into strips
- 1/4 white onion, chopped
- 1 clove of garlic
- 1/2 cup sour cream
- 1/2 cup of water
- 1 tsp chicken consomme (preferred brands: Maggi or Knorr) or 1 boulillon cube
- 2 tbsp canola oil
- 3/4 cup grated mild cheddar cheese
Directions
- Heat the oil in a medium saucepan and sauté the onions, garlic and poblano strips until tender. Let them cool slightly.
- Add the mixture to the cream, water, and chicken consomme and put it all in a blender; process until smooth.
- In a bowl, mix the processed mixture to the rice and half a cup of the grated cheese and pour into a greased baking dish. Top it with the remaining cheese and bake, at 400ºF, until the cheese is melted, or about 10 minutes depending on your oven.
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