Green Rice with Cheese

A yummy variation on traditional Mexican green rice (arroz verde) with Chihuahua cheese and crema which makes the rice creamy and cheesy.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 643 Calories

Ingredients

• 1 tablespoon vegetable oil
• 2 cups water
• salt to taste
• 1 cup uncooked white rice
• 4 poblano peppers, halved and seeded
• 1 cup Mexican crema
• 2 cups grated Chihuahua cheese

Recipe Instructions

Step 1

Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.

Step 2

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet.

Step 3

Heat oil in a small pot over medium heat. Add rice and cook until transparent, 2 to 3 minutes.

Step 4

Combine poblano chiles, water, and salt in a blender; blend until smooth. Pour over rice and bring to a boil. Reduce heat, cover, and simmer until the liquid has almost been absorbed, 20 to 25 minutes. Add crema and Chihuahua cheese and cook for another 5 minutes. Remove from heat and let stand covered for 5 minutes.