The last time I was in Mexico, my friend Alma made this dish for me. I had tried it once before, but this time it made me really curious about the origin of the dish. I asked everyone I know if they knew where it came from and no one could answer me.
I have a sizable collection of cookbooks, and the older the books are, the more they intrigue me. I found a reference to a dish like this in an old book from my hometown, which leads me to believe this is a regional dish. Still, nothing that concrete, but the truth is that it is a clever way to make two dishes in one. I am not surprised a practical Mexican cook came up with this idea.
Many, if not most, Mexican meals are served with rice on the side. In this recipe, the rice and poblano chiles cook together in the same pan. How nifty is that? This recipe appeals to my practical self, and though I never shy away from making the most complicated dishes, sometimes I want to cook something that does not take 10 hours to make. This recipe is perfect for that.
This dish will please your vegetarian friends, but if you want a heartier meal, you could stuff the peppers with picadillo. That would make a really nice variation. This recipe comes with its own salsa recipe, but you can use any salsa you want, it doesn’t have to be this one.
When you serve this dish, all you need is a soup or salad as a starter and a delicious dessert to make a memorable meal for your family and friends. Think you are making a meal that was served in 1930’s Monterrey. That is something special indeed. Enjoy!
Chiles Poblanos Rellenos de Queso con Arroz
Rice Casserole with Cheese Stuffed Poblanos
Rustic Grape Tomato Salsa:
2 Tbsp olive oil
1 small onion, diced
2 cloves garlic, sliced thinly across
1 jalapeño chile, diced
4 cups grape or cherry tomatoes, halved
Salt to taste
Poblano chiles:
1 Tbsp olive oil
6 poblano chiles
1 cup onion, diced
1 1/2 cups zucchini, cubed
1 1/2 cups corn kernels (from one large ear of corn)
1 rounded tsp Mexican oregano
1 cup feta cheese, crumbled
3/4 cup brick cheese, shredded
3/4 cup Monterey Jack cheese, shredded
Salt and pepper to taste
Rice:
2 Tbsp. olive oil
1/2 cup minced onion
3 cloves garlic, minced
2 cups jasmine rice
4 Tbsp tomato paste
4 cups low sodium chicken broth or water
1 tsp kosher salt, or to taste
To serve:
Cilantro or parsley leaves for garnish
Rustic Grape Tomato salsa (or any salsa of your choice)
To make Salsa:
In medium saucepan, heat olive oil for 2 minutes. Add onions, garlic and jalapeños and cook over medium heat until softened, about 5 minutes. Add tomatoes and cook, stirring every couple of minutes, until tomatoes break down, about 7 minutes. Season to taste with salt and set aside.
To make Peppers:
Over gas flame or under the broiler, char poblano chiles all over until skins are well blistered. Place in a large bowl and cover with a plate. Let steam for 7-10 minutes. Peel peppers and cut a small slit down one side. Carefully pull all seeds and veins out. Reserve while you prepare the stuffing.
In medium frying pan, heat 1 Tbsp olive oil. Add onions and cook over medium high heat for 2 minutes, or until softened. Add zucchini, corn kernels and Mexican oregano and cook for another 4 minutes. Cool completely.
In medium bowl, combine zucchini mixture with feta, brick and Monterey Jack cheeses. Mix well and add salt and pepper to taste. Stuff poblano peppers with cheese mixture and reserve.
To make Rice:
Meanwhile, heat olive oil in large saucepan, at least 4 inches deep. Add onion and garlic, and sauté for 2 minutes. Add rice and stir 2 minutes. Add tomato paste and cook for 2 minutes, making sure tomato paste is well distributed. Add chicken broth and salt to taste. Bring to a boil, cover and cook on low heat for about 10 minutes. Add the stuffed poblano chiles, arranging them radially on top of the rice, cut side up. Continue to cook another 7-10 minutes, until all liquid is absorbed and rice is tender.
To serve, place some rice on a plate and top with a poblano chile. Garnish with cilantro leaves and a spoonful of tomato salsa.
Serves 6.