Rice With Roasted Poblano Spinach And Fresh Cheese Recipes

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ROASTED POBLANO CHEESY RICE



Roasted Poblano Cheesy Rice image

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

1 1/2 tablespoons butter
1 1/2 cups onions, chopped (about 1/2 a large onion)
2 poblano peppers (or 3 if you like)
4 cups cooked white rice (or try brown for a healthier version)
1 lb low fat cottage cheese
8 ounces low-fat sour cream
2 cups cheddar cheese or 2 cups monterey jack cheese, shredded

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



Poblano Rice image

Provided by Marcela Valladolid

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 8

3 tablespoons vegetable oil, divided
1/2 medium white onion, chopped
2 poblano chiles, stemmed, seeded and chopped
1 clove garlic, peeled and roughly chopped
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chicken broth, plus more if needed
1 cup long grain rice

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.

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