Roasted Poblano Cheesy Rice
Savor the bold and creamy flavors of Roasted Poblano Cheesy Rice, a hearty side dish that combines smoky poblano peppers, fluffy white rice, and a velvety blend of sharp cheddar and Monterey Jack cheeses. Roasted to perfection, the poblanos lend a rich, charred depth to every bite, while the addition of heavy cream transforms this dish into a luscious comfort food. With a hint of garlic and onion for aromatic undertones and optional cilantro for a fresh garnish, this rice dish is a true crowd-pleaser. Perfectly customizable and easy to prepare, it pairs beautifully with grilled meats, tacos, or can even shine as a standalone vegetarian meal. Serve it warm with a spritz of lime for a bright, citrusy finish that brings everything together.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole Poblano peppers
- 1 cup White rice
- 2 cups Water or chicken broth
- 2 tablespoons Unsalted butter
- 0.5 cup Yellow onion, finely diced
- 2 cloves Garlic cloves, minced
- 0.5 cup Heavy cream
- 1 cup Sharp cheddar cheese, shredded
- 0.5 cup Monterey Jack cheese, shredded
- 2 tablespoons Cilantro, chopped (optional for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 wedge Lime wedge (optional, for serving)
Instructions
Preheat your oven's broiler or a gas stovetop flame. Roast the poblanos by turning them frequently until the skins are charred and blistered on all sides, about 5-7 minutes. Remove from heat, place them in a bowl, and cover with plastic wrap or a lid to steam for 10 minutes.
While the poblanos are steaming, rinse the rice under cold water until the water runs clear. This removes excess starch and ensures fluffier rice.
In a medium saucepan, combine the rinsed rice and water or chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Once cooked, remove from heat and let the rice sit covered for 5 minutes, then fluff with a fork.
Peel the charred skin off the poblano peppers, then remove the stems and seeds. Dice the peppers into small pieces and set aside.
In a large skillet, melt the butter over medium heat. Add the finely diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced roasted poblanos to the skillet and stir to combine. Cook for 2 minutes to blend the flavors.
Reduce heat to low and add the cooked rice to the skillet. Gently mix to combine with the poblano mixture.
Pour the heavy cream over the rice and stir well. Gradually add the shredded cheddar and Monterey Jack cheeses, stirring continuously, until they melt into the rice and create a creamy mixture. Season with salt and black pepper to taste.
Remove from heat, garnish with chopped cilantro if desired, and serve immediately. Optionally, serve with a lime wedge on the side for a bright, citrusy finish.
Nutrition Facts
Calories |
1564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.3 g | 153% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 3516 mg | 153% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 11.8 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1276 mg | 98% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 917 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
