Mexican rice Stuffed Poblanos
A delicious Mexican recipe that is so easy to make and full of flavor. Roasted poblano chili filled with veggie-filled Mexican rice baked with cheese and served with your favorite Mexican condiments like sour cream, salsa, or guacamole. The Mexican rice has got veggies like onions, bell peppers, celery scallions, corn, and beans. It makes a great snack or as part of the meal. You can meal prep and keep them as well. These are great for date night as well.
Happy Cooking!
Servings: 10-12 stuffed poblanos
Prep Time: 15-20 mins
Cooking Time: 40-50 mins
Total Time: 1-1.5 hours
Ingredients:
5-6 Poblano chili
2 tbsp Olive oil; divided
1/3 cup chopped red Onion
6-7 cloves of Garlic thinly sliced
2-3 tbsp celery thinly sliced
2-3 scallions chopped
1/4 cup chopped bell pepper
1/3 cup chopped tomatoes
1 tsp Cumin powder
1/2 tsp Paprika
1 tsp Salt as per taste
1/2 tsp Pepper
1/4 tsp Sugar
1/2 cup Corn kernels
1/3-1/2 cup Rice boiled; you can use any rice you want
1/2 cup boiled kidney beans or black beans; I used red kidney beans
2 tbsp chopped Cilantro
2 tbsp chopped Parsley
1 tsp lime juice
3/4 -1 cup grated cheddar Cheese to mix
1/2 cup grated cheddar or Amul Cheese to top
1/4 cup Sour cream
1/4 cup Salsa or any Mexican condiment you like.
Directions:
Poblanos: Preheat the oven to 350F and prepare a baking tray by lining it with foil.
Brush 1 tbsp olive oil or spray oil on the poblanos and place on the baking tray.
Bake for 15-18 mins till the skin is blistered and pepper is soft.
Once out of the oven, peel the skin off the peppers. Slice the peppers in half, and remove the stems and seeds.
Mexican rice: Put a pan on low-medium heat and add 1 tbsp olive oil.
Add onions, garlic, and celery and saute for 4-5 mins till fragrant.
Add peppers, tomatoes, and scallions and saute for 3-4 mins till soft.
Add salt, pepper, sugar, cumin powder, and paprika and cook for 1-2 minutes.
Add corn, beans, and boiled rice and cook it together on low heat for 5-6 mins.
Add lime juice and chopped coriander and parsley and mix.
Turn off the heat and add the shredded cheddar cheese and mix it in.
Assemble: Fill the peppers with the rice.
Top the peppers with cheese and bake at 350F for 8-10 mins till the cheese has melted.
Garnish with sour cream and your favorite Mexican condiments.
Serve hot and enjoy as the perfect snack or part of the meal!
Notes/Tips:
I used basmati rice and boiled it on the stove. I do not recommend pressure cooking the rice for this recipe.
If you can’t find Poblanos you can use Bell peppers.
Don’t skip the fresh herbs in the rice.
You can top these with any Mexican condiment you want.
You can make the rice form before and keep.
