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Marcela Valladolid’s Chile and Cheese Rice

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The night before I flew out to NYC my little family and I enjoyed a nice quiet dinner. I served this rice with grilled chicken and a small salad.  Roasted poblanos in a creamy sauce baked until bubbly, it’s pretty popular in our house.  A splash of lime to the crema and a handful of cilantro is the only addition I make to the rice.  Enjoy!

 

 

Marcella Valladolid’s Chile and Cheese Rice

from foodnetwork.com

makes 4 servings

Ingredients
  • 2 tablespoons olive oil
  • 1/4 large white onion, minced
  • 1 cup long-grain white rice
  • 2 cups water
  • 2 ears fresh corn, kernels removed or 2 cups frozen corn, thawed
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 poblano chiles, charred, peeled, stemmed, seeded, and chopped * see Cook’s Note
  • 1/4 cup Mexican crema or sour cream
  • 1/2 cup grated Monterey Jack cheese
Directions

Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion, and saute for until translucent, about 5 minutes. Add the rice and cook until the rice is opaque, about 10 minutes. Stir in the water and the corn kernels, then season the water with salt and pepper, to taste. Bring the mixture to a boil.  Reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes.

Preheat a broiler. Using a fork, fluff the rice and stir in the chopped poblanos. Transfer the rice to a 7 by 10-inch baking dish.  Drizzle with the creama or sour cream and sprinkle the cheese over the top.  Broil until the top is browned in spots and the cheese has melted, about 5 to 8 minutes.

Remove from the oven and serve.

*Cooks Note: To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.

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14 Responses to Marcela Valladolid’s Chile and Cheese Rice

  1. […] made this cheesy rice dish before, the kiddos love it and it gives me the perfect opportunity to sneak a few layers of fresh […]

  2. Just made this. Loved it!
    Nicole recently posted..Savoury breadMy Profile

  3. That is one great looking rice dish. Looks like it makes for the perfect side although I could probably enjoy it just as much by itself as well.
    Eliana recently posted..Tomato SoupMy Profile

  4. That’s one bowl of comforting food :)
    Kiran @ KiranTarun.com recently posted..Grilled Summer Fruit Salad w/ Balsamic ReductionMy Profile

  5. what a great side dish to make! Something new and different to do with rice! I love it. pinning this now
    Kitchen Belleicious recently posted..Chocolate Chip Cookie Dough CakeMy Profile

  6. Looks delicious!

  7. I absolutely LOVE this rice!!!!!
    mjskit recently posted..Cantaloupe Walnut Salad with Lime DressingMy Profile

  8. This brings rice to a whole new level! With chicken and salad it sounds like a wonderful meal!
    Susan recently posted..Grilled Shrimp and Halibut with Herb and Dijon MarinadeMy Profile

  9. This looks so homey and comforting and delicious!
    :)
    V
    A Canadian Foodie recently posted..What The Truck Pulled Pork Throwdown on Tuesday!My Profile

  10. I think it looks great. I can see why it’s popular at your house. Pinned.
    Lea Ann recently posted..Cuban Shrimp StewMy Profile

  11. Ooh, tasty…
    yummychunklet recently posted..ffwD: Warm Scallop Salad with Corn, Peaches, & BasilMy Profile

  12. This looks delicious! It reminds me of arroz con palmito.
    Nicole recently posted..Mango banana popsMy Profile

  13. A scrumptious casserole!

    Cheers,

    Rosa

  14. [...] Comments 0   The night before I flew out to NYC my little family and I enjoyed… Read more …read more [...]

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