Cheesy Poblano Rice
A delicious and comforting dish that combines the creaminess of cheese with the smoky flavor of poblano peppers, perfect as a side dish or a hearty main dish.
Ingredients
Main Ingredients
- 1 cup long-grain white rice Make sure to rinse before cooking.
- 2 cups vegetable broth
- 1 cup diced poblano peppers Can adjust amount based on spice preference.
- 1 cup shredded cheese Use cheddar or Monterey Jack.
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- In a medium pot, heat the olive oil over medium heat. Add the chopped onion and cook until it’s soft, about 3-4 minutes.
- Add the minced garlic and diced poblano peppers. Cook for another 2-3 minutes, stirring occasionally.
- Stir in the rice and cook for 1-2 minutes until it is slightly toasted.
- Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed.
- Once the rice is done, remove it from the heat and stir in the shredded cheese. Mix well until the cheese is melted and creamy. Season with salt and pepper to taste.
- Optionally, garnish with fresh cilantro before serving.
Notes
Cheesy Poblano Rice is versatile and pairs well with grilled chicken, steak, or fish. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months. Adjust the amount of poblano peppers based on spice preference, and consider adding other vegetables or types of cheese for variation.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 6gSodium: 600mgFiber: 2gSugar: 2g
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