Recently I was given some poblano chiles – fresh peppers about as spicy as watercress – so I looked for a recipe for stuffing them. I found this Mexican recipe in this trusty cook book. The green rice sounded kinda spring like.
By following this recipe, we wound up with a lot of extra rice – you could either cook less of it or else make a few more peppers. That’s probably the wiser course because the whole thing was just delicious.
- poblano chiles (at least 4)
- 2 ounces Cheddar or Monterey Jack cheese
- 2 loosely packed cups parsley, leaves only
- ½ medium onion, coarsely chopped
- 3 garlic cloves, peeled and coarsely chopped
- 3 tablespoons peanut or canola oil
- 2 cups long-grain rice
- 1 ½ teaspoons salt
- 3 cups milk
Roast the poblano chiles in a 425 degree oven for 25 minutes, turning them over at least once during the cooking time. If they are not completely roasted at the end of the 25 minutes leave them in the oven checking on them every 10 minutes. After they are completely roasted on both sides take them out and let them cool. When they are cool to the touch remove the stem and the seeds from the chiles. Cut the cheese into ¼ inch-thick slices. Lay a slice of the cheese along the one half of a chile. Fold the other half of the chile over the cheese to re-form the chile shape. Do this with all the remaining chiles and set aside.
In a blender, combine the parsley, onion, garlic, and 1/3 cup of water. Blend thoroughly.
Put the oil in a medium, heavy-bottomed nonstick pot and set over medium-high heat. When hot, put in the rice and the salt. Turn the heat down to medium-low and stir and sauté for 6 to 7 minutes, or until the rice is golden. Add the parsley mixture and bring to a simmer. Turn the heat down low and cook, stirring very gently, without breaking the rice grains, for 4 to 5 minutes. Add the milk and bring to a boil. Cover, turn the heat down to very low, and cook for 25 minutes. Lift the cover and very quickly lay the poblano chiles over the rice in a single layer. Cover and keep cooking gently until the cheese has melted. It’ll take just a few minutes.
Serve by placing the chiles off to the side while you scoop the rice out to a serving platter and then arrange the chiles on top.