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Creamy Rice with Nopalitos

Creamy Rice with Nopalitos

Author Vianney Rodriguez


  • 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


  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