I came up with this recipe while trying to think of what to make with 1 poblano pepper. It’s a rich creamy rice dish that will complement any meal.
1. Heat oil in a pan. Once oil is warm, add garlic and poblano pepper, fry about 2 minutes. Add rice to the pan, stirring constantly for about 5-7 more minutes. Rice will begin to brown; watch carefully so it doesn’t burn.
2. While frying rice, place the water in a microwave safe bowl and heat for 2 minutes until water is hot and boiling.
3. After rice has fried 5-7 minutes, carefully remove bowl from the microwave (it will be hot) and pour into the pan with the rice; carefully avoid splattering. Add chicken cube and butter, stirring. Cover pan with a lid and let stand 5-7 minutes until water is absorbed.
4. Remove lid and add cream and cheese to the rice and mix well. Cover and let stand 1-2 more minutes.
5. Serve.
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10 stars+ This is one of my family’s favorite rice recipes ever. It is absolutely delicious and extremely easy and fast. Thanks SB for your awesome recipes!
This was really delicious and pretty darn easy to make. I’ll definately be making it again!
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2 Comments
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ALilBitofEverything on 2.20.2013
I’m hesitant to leave a negative review, especially since I’ve been accused on more than one occasion of being a “food snob”, so I’ll leave my thoughts here instead. I was not a fan of this dish. I was excited when I found the recipe because I love rice and I love cheese, but, after making it, I was quite disappointed. I used 2 cubes bc I assumed it was going for broth, and that’s the reconstitution rate. I used Monterey Jack cheese bc I had some shredded and (1) I was being lazy, (2) when I think poblano/rice I think Mexican which leads me to think MJ cheese here where mozzarella makes me think Italian. The dish just really didn’t have any flavor, even with the addition of salt and pepper.
Jeanne (aka NanaBread) on 7.22.2010
I like the way you think. This dish has all my favorites – poblanos, cheese and rice. Can’t wait to try it. Thanks for sharing.