Green Rice with Cheese Paloma Alamán reviews online

Green Rice with Cheese

Paloma Alamán

A yummy variation on traditional Mexican green rice (arroz verde) with cheese and crema so the rice becomes super creamy and cheesy.


Edition Details


Paloma Alamán

Cooking method

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

Number of persons


Full cooking time

15 m

Cooking time

40 m

Time for preparing

1 h 20 m




43.2 g




18.9 g


141 mg


423 mg

Ingredients Green Rice with Cheese

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


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