One-Pot Chiles Rellenos En Arroz Cremoso
WHAT YOU NEED
- 1 ½ pounds Poblano peppers (about 3 large peppers)
- 10 ounces Cacique Panela cheese, sliced into thin strips
- 2 tablespoons olive oil
- ½ small onion, diced
- 1 small carrot, diced
- ¼ cup fresh or frozen corn kernels
- 1 cup long-grain white rice
- 1 tablespoon salted butter
- 15 ounces Cacique Crema Mexicana
- 2 cups water
HOW TO MAKE IT
- Toast chiles on an open flame or skillet until charred on the outside. Place in plastic bag for 15 minutes. After 15 minutes, carefully remove skin by hand or by scraping them lightly off with the edge of a knife or spoon.
- Slice open one side of each chile. Carefully remove seeds and stuff with cheese. When closing, fold one side of the chile slightly over the other side and set aside.
- In a large pot, heat olive oil and sauté onions, carrots, and corn over medium heat until onions become translucent, about 5 minutes. Add rice and sauté, moving frequently until lightly browned, about 5 minutes. Add 2 cups of water and butter. Stir well one time, then raise heat to medium-high and bring to a boil until water evaporates (to the point where you just begin to see the rice through the water).
- Carefully tuck the stuffed Poblano peppers into the rice. Cover, lower heat to the lowest setting, and cook for 20 minutes. Remove lid and drizzle with some Cacique Crema Mexicana. Crumble any remaining cheese on top as well. Cover, and cook an additional 10 minutes. To serve, drizzle with more crema and garnish with corn kernels and fresh cilantro, if desired.
- Cook's Note (optional): An alternative to toasting the Poblanos over a flame or skillet is to broil them in the oven until blistered and slightly blackened, about 8 minutes. You may toast and stuff the Poblano peppers a day in advance.
