Main
Recipes
Charred Chili Relleno with Green Rice (Rachael Ray) Recipe

Charred Chili Relleno with Green Rice (Rachael Ray) Recipe

Posted by

Rate It!

Charred Chili Relleno with Green Rice (Rachael Ray)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

4 cups chicken or vegetable stock, divided
1 bay leaf
2 cups white rice
4 large poblano peppers
6 ears corn on the cob
3 tbsp corn , peanut or vegetable oil, divided
1 red onion, chopped
1 jalapeno, seeded and chopped
4 cloves garlic, chopped
1 (15-oz) can fire roasted diced tomatoes, drained well
1 1/2 tsp ground cumin , 1/2 palm full
1/2 tsp dried oregano , eyeball it in your palm
salt and freshly ground black pepper
1/2 cup fresh cilantro leaves
1/2 lb spinach leaves, deveined and coarsely chopped
4 scallions, coarsely chopped
2 limes , zested, juiced
1 cup shredded chihuahua cheese , asadero or monterey jack

Directions:

Preheat broiler or grill pan to high.
Heat about 3 1/2 cups stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender.
Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.
While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.
Place the cilantro, spinach, scallions, lime zest, half a cup of stock and a tablespoon of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time.
Sprinkle the lime juice over the corn mixture.
Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 cup cheese and place back under broiler to melt and char the cheese.
Serve peppers on beds of green rice. Yum-o!

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1142.51 Kcal (4783 kJ)
Calories from fat	431.15 Kcal
		% Daily Value*
Total Fat	47.91g	74%
Cholesterol	247.59mg	83%
Sodium	432.03mg	18%
Potassium	1306.59mg	28%
Total Carbs	117.76g	39%
Sugars	4.55g	18%
Dietary Fiber	7.18g	29%
Protein	63.62g	127%
Vitamin C	51.2mg	85%
Iron	9.2mg	51%
Calcium	356.9mg	36%

Amount Per 100 g
Calories	176.5 Kcal (739 kJ)
Calories from fat	66.61 Kcal
		% Daily Value*
Total Fat	7.4g	74%
Cholesterol	38.25mg	83%
Sodium	66.74mg	18%
Potassium	201.85mg	28%
Total Carbs	18.19g	39%
Sugars	0.7g	18%
Dietary Fiber	1.11g	29%
Protein	9.83g	127%
Vitamin C	7.9mg	85%
Iron	1.4mg	51%
Calcium	55.1mg	36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Tequila Turkey Fettuccini

Olive oil, Red onion , cut into strips, Minced jalapeno and 12 more..
Great White Chili (supposed to Be by Willie Nelson)

White beans, rinsed, Chicken broth, Chicken base and 15 more..
Eggplant (Aubergine) Salad

Olive oil, Water (as needed), Tomato sauce and 10 more..
Egyptian Red Lentil Soup

Vegetable broth or 5 cups water, Dried red lentils and 10 more..
River Run Chili

Lean ground beef (chili grind if possible) and 14 more..
Spicy Black Bean & Chorizo Chili

Vegetable oil, Chorizo sausage, Onion, chopped and 11 more..
Chili Cheese Bake

White rice, cooked, Kidney beans, rinsed and drained and 9 more..