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Chile Pablano Rice and Cheese Recipe

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This recipe for Chile Pablano Rice and Cheese, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Donna Keller- Plainfield, IL
Added: Tuesday, March 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup of white, long grain rice
2 medium chile poblano, roasted, peeled, seeded and cut into strips or cubes
1 ear of white corn, with kernels cut off
1/4 onion, finely chopped
1 clove of garlic , finely chopped
1 cup cubed white cheese (mozzarella, chihuahua, provolone)
A couple tablespoons of olive oil
2 cups + water
A couple tablespoons of Knorr chicken flavored bouillon

Directions:
Directions:
Now, all the ingredients can be altered, depending on each cook's discretion and tastes. These are just approximates. (I'm not strict in that sense) You may want more or less cheese, corn, etc. You can substitute with canned anything (corn, chile poblano,etc) but it will taste yummier if fresh ingredients are used. Yellow corn can also be used instead of white, just that yellow is sweeter, contrasting more with the chiles. (still, no problem) You can use olive, or corn oil too. I just prefer olive. AND, the bouillon choice is optional as well. I just like this one, because the granules dissolve better.

First you have to pre-prepare the ingredients. The ideal poblanos are smooth-skinned, triangular, and free of stem punctures and dents. For roasting and peeling the chiles, poblanos are roasted over a gas or other open flame until charred on the outside (or in a pan, if you have an electric stove top) then left to "sweat" for a few minutes in a plastic bag, making them easy to peel by rubbing away the charred skin and rinsing off under running water. Cut into strips or cubes, set aside. Cut up cheese, set aside...Get the corn that was waiting on the side all this time.

Sauté onion and garlic until soft over low flame. Add rice and stir, somewhat constantly, until a light brown. Rice doesn't like to be left alone too long, or else it could burn. Add chiles, and let sauté for a couple minutes. Then add corn. Let all the flaaavors mix together. Now, add water. Let it come to a boil and add bouillon, stir until it is somewhat dissolved. Check for flavor and saltiness. Loooower flame, and cover. Wait until the rice absorbs water. If rice is still a bit too hard, add more water, a little bit at a time. And at the end, when rice is nice and fluffy, add cheese. Carefully fold in with a fork (not too much though, or rice will mush. Rice is somewhat picky) Turn off heat. The cheese will melt, and huhuhuhuh (Homer Simpson noise).

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I made this for Jennie and Bill's Easter Extravaganza '05, and doubled the amount. You can also make this and put it the refrigerator, for the next day. Heats up great in the microwave. If you like Mexican stuffed peppers, oh, I think you'll like this dish. (add some salsa, on your plate, if you wish too) (now I'm hungry...)

 

 

 

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