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Charred Chili Relleno with Green Rice Recipe

Looking for an easy Charred Chili Relleno with Green Rice recipe? Learn how to make Charred Chili Relleno with Green Rice using healthy ingredients.


Submitted by susant

Makes 5 servings



from Rachel Ray's 30 minute meals

Recipe Ingredients for Charred Chili Relleno with Green Rice

4 cups chicken stock
1 bay leaf
2 cups white rice
5 poblano peppers
3 cups corn kernels, frozen
3 tablespoons vegetable oil
1 red onion, chopped
1 jalapeno, seeded and chopped
4 cloves garlic, chopped
15 ounce tomatoes, canned fire roasted, chopped drained well [i243780]
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 cup cilantro leaves
1/2 pound spinach leaves, coarsely chopped
4 scallions, coarsely chopped
2 limes, zested, juiced
1 cup Monterey Jack cheese, shredded

Recipe Directions for Charred Chili Relleno with Green Rice

  1. Directions

  2. Preheat broiler or grill pan to high.

  3. 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.

  4. Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.

  5. 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.

  6. 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.

  7. Sprinkle the lime juice over the corn mixture.

  8. 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.

Categories

Main Dish

Nutrition Facts
Serving Size 835.8g
Amount Per Serving
Calories
577
Calories from Fat
159
% Daily Value*
Total Fat
17.7g
27%
Saturated Fat
6.4g
32%
Trans Fat
0.0g
Cholesterol
20mg
7%
Sodium
798mg
33%
Potassium
1069mg
31%
Total Carbohydrates
90.9g
30%
Dietary Fiber
7.1g
28%
Sugars
9.7g
Protein
18.1g
Vitamin A 122% Vitamin C 240%
Calcium 29% Iron 37%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in cholesterol
  • Very high in vitamin A
  • Very high in vitamin C
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