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Uncategorized » Creamy Rice with Nopalitos

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Creamy Rice with Nopalitos

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Cooking Light Creamy Rice with Nopales

Creamy Rice with Nopalitos

I ran across this recipe while searching for a recipe for a prickly pear candy. Roasted nopales with rice… hmmm..

I’ve made a variation of creamy rice before using poblanos, but never thought to add fresh-roasted nopales to the dish.  My family was coming over to dinner that evening so why not give it a try.
Holy momma, it rocked! It was a major hit all around and my mom even requested the recipe….score!

Creamy Rice with Nopalitos

Creamy Rice with Nopalitos
Print
Creamy Rice with Nopalitos
Author: Vianney Rodriguez
Ingredients
  • 3 nopales cactus paddles, trimmed
  • 2 poblano or Anaheim chiles
  • Cooking spray
  • 1 1/2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 2 garlic cloves minced
  • 1 1/2 cups uncooked basmati or other long-grain rice
  • 3 cups fat-free less-sodium chicken broth
  • 1 8-ounce carton plain fat-free yogurt
  • 1 8-ounce carton fat-free sour cream
  • 1 4-ounce jar diced pimiento, drained
  • 1 1/2 cups 6 ounces shredded Monterey Jack cheese
Instructions
  1. Preheat oven to 375°.
  2. Place the nopales and chiles on a baking sheet coated with cooking spray; bake at 375° for 20 minutes or until chiles are blackened and nopales are tender, turning nopales once. Place chiles in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; chop chiles to measure 1/2 cup. Chop nopales to measure 1 cup.
  3. Reduce oven temperature to 350°.
  4. While nopales and chiles cook, prepare the rice. Heat oil in a Dutch oven over medium heat. Add onion and garlic, and sauté 5 minutes or until tender. Add rice, and sauté 2 minutes. Add broth, and bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed. Cool slightly.
  5. Add nopalitos (chopped nopales), chiles, yogurt, sour cream, and pimiento to rice mixture; stir until well-blended. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray, and sprinkle with cheese. Bake at 350° for 12 minutes. Broil 8 minutes or until lightly browned.
Recipe Notes

recipe from Cooking Light

Uncategorized4 Comments



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Comments

  1. yummychunklet says

    September 29, 2013 at 3:31 pm

    I’ll have to try this with Arborio rice!
    yummychunklet recently posted..ffwD: Rice Pudding & Caramel ApplesMy Profile

    Reply
  2. Belinda @zomppa says

    September 29, 2013 at 12:15 pm

    Now that is one creative way to make cacti irresistable!

    Reply
  3. Leslie @ La Cocina de Leslie says

    September 29, 2013 at 4:35 am

    Ooh! My mouth is watering. You know I love me some nopalitos. I make a cheesy rice dish with broccoli, but this sounds so good I’m switching to nopales next time I make it. 🙂
    Leslie @ La Cocina de Leslie recently posted..Crispy Flautas de Rajas con Requeson w/ Avocado Salsa Verde #SundaySupperMy Profile

    Reply

Trackbacks

  1. Nopal Margarita (Cactus Margarita) - Sweet Life says:
    July 25, 2017 at 5:46 am

    […] Nopales are the paddles of the cactus. Typically boiled or grilled used in breakfast tacos, salad or guisados. Fresh nopales can be made into juices or smoothies. The flavor profile for nopales is similar to a green beans and asparagus. […]

    Reply

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Welcome to Sweet Life.

I'm Vianney, an Award-Winning Food Blogger, Recipe Developer and the Author of The Tex-Mex Slow Cooker and Latin Twist. Here in South Texas, we love to entertain and spend time in the company of good people. Sweet Life is a celebration of that connection and the vibrant, unique culture of South Texas.

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