Description
This simple Mexican rice recipe transforms traditional red rice into a creamy, smoky side dish with roasted poblano peppers and melted Monterey Jack cheese. It’s a satisfying and flavorful dish that can also serve as a main course.
Ingredients
Scale
- 1.5 cups long-grain white rice
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 1.5 teaspoons fine sea salt
- 0.25 teaspoon freshly ground black pepper
- 2 medium poblano peppers
- 0.5 cup full-fat cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon fresh lime juice
- 0.5 cup fresh cilantro, chopped
Instructions
- Roast The Poblano Peppers: Preheat oven broiler to high or heat a cast-iron skillet. Place poblanos under broiler or in skillet, turning every 5-7 minutes until charred on all sides. Transfer to a bowl, cover tightly, and steam for 10-15 minutes. Once cooled, peel away skin, remove stems and seeds, and finely dice the flesh. Set aside.
- Rinse Rice And Toast Aromatics: Rinse the rice in a fine-mesh sieve under cold water until water runs clear; drain well. Heat the vegetable oil in a heavy-bottomed pot over medium heat. Add the diced onion and cook until translucent (5-7 minutes). Add the minced garlic and cook for 1 minute until fragrant. Add the rinsed rice to the pot and stir constantly for 3-5 minutes to toast slightly and become opaque.
- Add Seasoning And Broth: Stir in the tomato paste, cumin, chili powder, sea salt, and black pepper; cook for 1 minute, stirring constantly to toast the spices. Pour in the vegetable broth and bring to a rolling boil. Immediately reduce heat to low, cover tightly, and simmer for 18-20 minutes.
- Simmer And Rest Rice: Do not lift the lid during the 18-20 minutes of simmering. Once liquid is absorbed and rice is tender, remove the pot from heat and let rest, covered, for 5 minutes. Gently lift the lid and fluff the rice with a fork.
- Fold In Poblano Infusion: In a separate bowl, combine the finely diced roasted poblano, softened cream cheese, shredded Monterey Jack cheese, and fresh lime juice; mix well. Add this mixture and the chopped cilantro to the fluffed rice. Gently fold everything together until the cheese melts and forms creamy ribbons.
- Serve Immediately: Serve the creamy Mexican rice immediately in warm bowls, garnished with additional fresh cilantro.
Notes
To achieve fluffy results, thoroughly rinse the rice before cooking and toast it in oil until opaque. Ensure cream cheese is softened for smooth integration. The roasted poblanos can be prepared ahead of time to reduce overall prep time.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200 g)
- Calories: 350 calories
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 25 mg
Keywords: Mexican rice, creamy rice, poblano, Monterey Jack cheese, side dish, weeknight meal, vegetarian, easy recipe