Green Rice with Cheese

A yummy variation on traditional Mexican green rice (arroz verde) with cheese and crema so the rice becomes super creamy and cheesy.

Step: 1

Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet.

Step: 2

Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.

Step: 3

Heat oil in a small pot over medium heat. Add rice and cook until transparent, 2 to 3 minutes.

Step: 4

Combine poblano chiles, water, and salt in a blender; blend until smooth. Pour over rice and bring to a boil. Reduce heat, cover, and simmer until the liquid has almost been absorbed, 20 to 25 minutes. Add crema and Chihuahua cheese and cook for another 5 minutes. Remove from heat and let stand covered for 5 minutes.

Per Serving: 643 calories; protein 18.9g; carbohydrates 48.4g; fat 43.2g; cholesterol 140.8mg; sodium 422.8mg.

One of most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re cooking pasta, go for a simple vegetable . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

This also can make to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do double-duty .