Charred Chili Relleno with Green Rice

When we went shopping we needed hot peppers for the fridge. While looking at them we noticed the poblano looked really good. I had never made Chili Relleno’s before, but I told Earl that if he wanted we could get the poblano’s and I would try. After we got home I looked up a recipe that looked good to me and with a few changes to use what I had in house and the garden this is the what I went with. We both really enjoyed the meal and I would make this any time he wants.

Charred Chili Relleno with Green Rice

Charred Chili Relleno with Green Rice

Ingredients

4 cups chicken or vegetable stock, divided

1 bay leaf

2 cups white rice

4 large poblano peppers

6 ears corn on the cob or 3 cups frozen corn kernels

3 tablespoons corn, peanut or vegetable oil, divided

1 red onion, chopped

1 jalapeno, seeded and chopped

4 cloves garlic, chopped

1 (15-ounce) can fire roasted diced tomatoes, drained well (I used stewed tomatoes)

1 1/2 teaspoons ground cumin, 1/2 palm full

1/2 teaspoon dried oregano, eyeball it in your palm

Salt and freshly ground black pepper

1/2 cup fresh cilantro leaves

1/2 pound spinach leaves, deveined and coarsely chopped (I used swiss chard)

4 scallions, coarsely chopped (used chive)

2 limes, zested, juiced

1 cup shredded Chihuahua cheese, Asadero or Monterey Jack (I used cheddar cheese)

The reason I used the different ingredients is, the swiss chard and chives I grow, the cheese and tomatoes are what I had in house. I also cut the recipe in half

They tasted great and Earl loved them as well. The green rice was really good and had a very fresh taste to it.

Directions

Preheat broiler or grill pan to high.

Heat about 3 1/2 cups stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender.

Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.

While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.

Place the cilantro, spinach, scallions, lime zest, half a cup of stock and a tablespoon of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time.

Sprinkle the lime juice over the corn mixture.

Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 cup cheese and place back under broiler to melt and char the cheese.

Serve peppers on beds of green rice. Yum-o!

Recipe courtesy of Rachael Ray, 2007

 

Advertisements