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.

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Edition Details

Author

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

4

Full cooking time

15 m

Cooking time

40 m

Time for preparing

1 h 20 m

Calories

643

Fats

43.2 g

Carbohydrate

48.4g

Protein

18.9 g

Cholesterol

141 mg

Sodium

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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