I created this recipe quite a few years ago, when I was writing recipes for The Latin Kitchen. That site has since been closed, but I remember those days fondly because I had to create four recipes a month for them. The requirements were rigorous in terms of testing, so I spent quite a bit of time in the kitchen coming up with new ideas that worked every time. It was and still is one of my favourite things to do.
This is a way of preparing stuffed peppers that is done in my hometown of Monterrey. In reality, it’s like making three dishes in one, since the peppers cook on top of the rice, but you do need to have the peppers stuffed and ready before you get to that point. The rustic tomato salsa is made at the same time, though if you prefer, you can skip this step and use any other salsa you have available. I have to admit it’s quite a bit of prep, but it is totally worth it because the end result is wholesome and totally delicious.
This makes quite a bit of rice, probably more than you would consume with the peppers, so the great thing is you will have leftovers, which will save some time on your next meal! If you prefer to have a white rice, simply omit the tomato paste.
ARROZ CON CHILES RELLENOS DE QUESO Y VERDURAS
Rice with Cheese and Vegetable Stuffed Poblano Chiles
Rustic Grape Tomato Salsa:
2 Tbsp olive oil
1 small onion, diced
2 cloves garlic, sliced thinly across
1 jalapeño chile, diced
4 cups grape or cherry tomatoes, quartered
Salt to taste
Poblano Chiles:
6 poblano chiles
1 cup onion, diced
2 cups zucchini, cubed
1 1/2 cups corn kernels (frozen or fresh from one ear of corn)
1 tsp Mexican oregano
1 cup feta cheese, crumbled
2 cups Monterey Jack, Brick or Havarti cheese, grated
Salt and pepper to taste
Rice:
1 Tbsp vegetable oil
1 1/2 cups jasmine rice
2 cloves garlic, minced
3 Tbsp tomato paste (optional)
3 cups low sodium chicken broth or water
1 tsp kosher salt, or to taste
To serve:
Cilantro or parsley leaves for garnish
Rustic Grape Tomato salsa (or any salsa of your choice)
In medium saucepan, heat olive oil for 2 minutes. Add onions, garlic and jalapeños and cook over medium high heat until softened, about 5 minutes. Add tomatoes and cook, stirring every couple of minutes, until tomatoes break down, about 7 minutes. Season to taste with salt and set aside (this salsa can be blended if desired).
Over an open flame, under the broiler or on the barbecue, char poblano chiles all over until skins are well blistered. Place in a large bowl and cover with a plate. Steam for 5-7 minutes. Remove skin from peppers and cut a slit down one side. Carefully pull all seeds and veins out. Reserve while you prepare the stuffing.
In medium frying pan, heat 1 Tbsp vegetable oil. Add onions and cook over medium high heat for 2 minutes, or until softened. Add zucchini, corn kernels and Mexican oregano and cook for another 4 minutes. Cool completely.
In medium bowl, combine zucchini mixture with feta and melting cheese. Mix well and add salt and pepper to taste. Stuff poblano peppers with cheese mixture and reserve.
Meanwhile, heat oil in large shallow saucepan. Add onion and garlic, and sauté for 2 minutes. Add rice and stir until rice appears translucent. Add tomato paste to rice and cook for 2 minutes longer.
Add chicken broth and salt to taste. When it starts to boil, cover and cook on low heat for 10 minutes.
Add the stuffed poblano chiles, arranging them radially on top of the rice, cut side up. Continue to cook another 8-10 minutes, until all liquid is absorbed and rice is tender. Let rice rest, covered, for 10 minutes, then serve.
To serve, place some rice on a plate and top with a poblano chile. Garnish with cilantro leaves and a spoonful of tomato salsa.
Serves 6.