CHEESY ANAHEIM AND POBLANO PEPPER RICE
Steps:
- Roast the peppers and remove skins. If you are using an oven, turn it on to the broiler setting. Brush each pepper with 1-2 teaspoons of vegetable, sunflower, or another high-smoke point oil. Arrange the peppers on a baking sheet, then place the sheet on the highest rack in your oven. Keeping a close eye on the peppers, remove them once dark, blackened spots appear. As with stove-top roasted peppers, place in a bowl and cover for 15 minutes. Follow the above directions for removing the skins and seeds. Cook the rice. Place the 5 cups of water and salt in a large pot with a lid. Bring to a rolling boil over high heat. Stir in the rice, then cover the pot and reduce the heat to low. Cook for 22-25 minutes, until the water has evaporated completely. Turn off the heat. Use a fork to fluff up the rice, then cover again and let the rice sit for 5 minutes. Attach the large chopping blade to your food processor (or use a high powered blender). Add the roasted Anaheim peppers, one of the Poblano peppers, garlic, onion tomatillos. Blend until smooth. Add in the sour cream until completely combined. Preheat your oven to 375°F. Lightly oil or butter a 9×9 inch baking pan. Dice up the remaining Poblano pepper. Fold the diced Poblano pepper as well as the blended pepper mixture into the rice. Add about half of the cheddar, half of the monterey jack cheese and half of the cotija cheese, coriander, oregano, pepper and salt, stirring until everything is evenly combined. Pour the rice into your prepared baking dish. Sprinkle on the remaining cheddar, monterey jack, and cotija cheese. Bake for 20-25 minutes, until the top is nicely golden brown. Allow the rice to sit for 5 minutes before serving.
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Saili Maya
[email protected]I highly recommend this recipe. It's a great way to enjoy the flavors of Anaheim and poblano peppers.
Lady Syd
[email protected]This is one of my favorite recipes. It's so easy to make and it's always delicious. I love the creamy cheese sauce and the flavorful peppers.
Aisha Ahmed
[email protected]I've made this recipe several times now and it's always a success. It's a great way to use up leftover rice and it's always a hit with my family and friends.
Mary Imogean Cabero
[email protected]I'm always looking for new and exciting rice dishes. This one definitely fits the bill! The combination of flavors and textures is amazing.
Vedrine Antoinette
[email protected]This dish is perfect for a potluck or party. It's easy to make ahead of time and it always gets rave reviews.
Umar Nadeem
[email protected]I love that this recipe is so versatile. You can add different vegetables, cheeses, or spices to suit your own taste.
Nabin Khatri
[email protected]This is a great recipe for a quick and easy weeknight meal. I always have all of the ingredients on hand and it's always a crowd-pleaser.
itx___ Arbii
[email protected]I made this dish for my family and they all loved it. Even my picky kids ate their entire plate!
Suraiya Ahmed
[email protected]I added some chopped cilantro and a squeeze of lime juice to the finished dish and it really brightened up the flavors.
Md Jubayed
[email protected]This recipe was easy to follow and the dish turned out great. I used brown rice instead of white and it was still very tasty.
Linoskyy
[email protected]I'm not usually a fan of bell peppers, but these were delicious! The cheese sauce added a creamy richness that made the dish even more enjoyable.
Bentley Wallace
[email protected]This dish was a hit at my dinner party! The flavors of the Anaheim and poblano peppers really complemented each other, and the rice was cooked perfectly. I will definitely be making this again.