Indulge in a flavorful culinary journey with our delectable Cheesy Anaheim and Poblano Pepper Rice recipes. These dishes combine the vibrant flavors of roasted Anaheim and Poblano peppers, creamy cheeses, and fluffy rice for a satisfying meal.
In our first recipe, "Cheesy Anaheim and Poblano Pepper Rice Casserole," discover a hearty and comforting casserole that's perfect for dinner gatherings. Layers of seasoned rice, roasted peppers, and a blend of melted cheeses create a cheesy, flavorful dish that will delight your taste buds.
Next, "Cheesy Anaheim and Poblano Pepper Rice Skillet" offers a quick and easy one-pan meal. Simply sauté the peppers, combine them with cooked rice, cheese, and spices, and let the flavors meld together in a skillet. This colorful and tasty dish is perfect for busy weeknights or casual lunches.
For a lighter option, try our "Cheesy Anaheim and Poblano Pepper Stuffed Bell Peppers." Hollowed bell peppers are filled with a savory mixture of rice, roasted peppers, cheese, and herbs, then baked until tender. These stuffed peppers are a delightful and visually appealing dish that's perfect for entertaining.
Finally, our "Cheesy Anaheim and Poblano Pepper Rice Soup" is a comforting and creamy soup that's perfect for chilly days. Roasted peppers, cooked rice, and a blend of cheeses are simmered in a flavorful broth until creamy and delicious. This soup is sure to warm your soul and satisfy your cravings.
With these Cheesy Anaheim and Poblano Pepper Rice recipes, you'll have a collection of versatile and delicious dishes that are perfect for any occasion. From hearty casseroles to quick skillets, stuffed bell peppers to creamy soups, these recipes showcase the vibrant flavors of these beloved peppers in a variety of delectable ways.
CREAMY CHEESE RICE
The best part about this cheesy rice recipe is that it's great both hot or cold. It's a dish I make often since cheese and rice are staples in my pantry and because it travels well, I like to take it to a picnic or a barbecue.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; stir in cheese and parsley if desired. Cover and let stand for 2 minutes or until cheese is melted. Stir until blended.
Nutrition Facts : Calories 216 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 466mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
POBLANO RICE
Provided by Marcela Valladolid
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the poblano chiles and saute, about 8 minutes. Mix in the garlic and cook until fragrant, about 1 minute. Season with the salt and pepper. Add 1 cup broth and bring to a boil. Turn off the heat and let cool.
- Transfer the mixture to a blender and process until smooth, about 1 minute. Measure the liquid yield from the blender, adding more chicken broth if necessary to yield 2 total cups of poblano liquid. Adjust seasoning to taste.
- Meanwhile, clean the skillet, place over medium heat and add the remaining 1 tablespoon oil. Fry the rice until slightly golden. Pour the poblano puree into the skillet and bring to a simmer. Turn down the heat to medium-low and cover tightly. Cook for 30 minutes, turn off the heat and let rest for 10 minutes. Fluff with a fork before serving.
ROASTED POBLANO CHEESY RICE
All credit for this recipe goes to Stacie at ChowMama (http://www.chowmama.com), one of my favorite sources of great recipes that are compatible with little eaters!
Provided by guatetaliana
Categories White Rice
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Roast the poblano peppers. Like the author of this recipe, I hold them over the flame on the stove using tongs (or just a fork!) and keep turning them until they're blackened. I put them into a paper bag and fold it over and wait for them to cool. Then I peel the skin off which is usually not too difficult if they're fully cooled.
- Dice the poblanos.
- Preheat oven to 350. In the meantime, melt butter in a large pan. When hot, saute onions until caramelized. Add poblanos and saute 2 minutes more, until peppers and onions are well mixed.
- In a large bowl, mix the cooked rice with the onion/poblano mix. Add cottage cheese, sour cream, and 1 1/2 c shredded cheese.
- Put seasoned rice in a buttered, oven safe casserole dish. Top with remaining 1/2 c shredded cheese. Bake until rice is warmed through and the cheese on top has melted and turned light brown.
POBLANO RICE
This recipe allows you to taste what poblano brings to the table. Most poblano recipes use the pepper as a container. This showcases the pepper and it's incredible stand-alone flavor. Great with fish!
Provided by MitchJGray
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Heat butter in a skillet over medium-high heat. Saute peppers in butter until slightly soft, about 5 minutes. Add onion powder and garlic powder. Pour in chicken broth and bring to a boil. Add rice and reduce heat to low. Cover and cook until rice is tender and fluffy, about 12 minutes.
Nutrition Facts : Calories 255.5 calories, Carbohydrate 44.3 g, Cholesterol 17.5 mg, Fat 6.4 g, Fiber 3.5 g, Protein 5.3 g, SaturatedFat 3.7 g, Sodium 488.8 mg, Sugar 2.5 g
CHEESY ANAHEIM AND POBLANO PEPPER RICE
Categories Side Vegetarian Casserole/Gratin Potluck
Number Of Ingredients 15
Steps:
- Roast the peppers and remove skins. If you are using an oven, turn it on to the broiler setting. Brush each pepper with 1-2 teaspoons of vegetable, sunflower, or another high-smoke point oil. Arrange the peppers on a baking sheet, then place the sheet on the highest rack in your oven. Keeping a close eye on the peppers, remove them once dark, blackened spots appear. As with stove-top roasted peppers, place in a bowl and cover for 15 minutes. Follow the above directions for removing the skins and seeds. Cook the rice. Place the 5 cups of water and salt in a large pot with a lid. Bring to a rolling boil over high heat. Stir in the rice, then cover the pot and reduce the heat to low. Cook for 22-25 minutes, until the water has evaporated completely. Turn off the heat. Use a fork to fluff up the rice, then cover again and let the rice sit for 5 minutes. Attach the large chopping blade to your food processor (or use a high powered blender). Add the roasted Anaheim peppers, one of the Poblano peppers, garlic, onion tomatillos. Blend until smooth. Add in the sour cream until completely combined. Preheat your oven to 375°F. Lightly oil or butter a 9×9 inch baking pan. Dice up the remaining Poblano pepper. Fold the diced Poblano pepper as well as the blended pepper mixture into the rice. Add about half of the cheddar, half of the monterey jack cheese and half of the cotija cheese, coriander, oregano, pepper and salt, stirring until everything is evenly combined. Pour the rice into your prepared baking dish. Sprinkle on the remaining cheddar, monterey jack, and cotija cheese. Bake for 20-25 minutes, until the top is nicely golden brown. Allow the rice to sit for 5 minutes before serving.
Tips:
- Choose the right peppers: Anaheim and poblano peppers are mild in heat, making them ideal for this dish. If you prefer a spicier dish, you can use jalapeño or serrano peppers instead.
- Roast the peppers: Roasting the peppers brings out their natural sweetness and flavor. You can roast them in the oven or on a grill.
- Don't overcrowd the pan: When cooking the rice, make sure to not overcrowd the pan. This will prevent the rice from cooking evenly.
- Use a good quality cheese: The cheese you use will make a big difference in the flavor of the dish. Use a sharp cheddar cheese or a Mexican blend for the best results.
- Serve immediately: This dish is best served immediately after it is made. The rice will start to dry out if it sits for too long.
Conclusion:
This cheesy Anaheim and poblano pepper rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The roasted peppers add a smoky flavor to the rice, and the cheese makes it creamy and decadent. Serve it with your favorite Mexican dishes, or enjoy it as a standalone meal.
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