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poblano chile green bell pepper cilantro epazote garlic chicken broth unsalted butter Spanish onion salt long grain rice Oaxaca cheese manchego cheese heavy cream
Viewed: 61 - Published at: 8 years agoIngredients
- 1 poblano chile, seeds removed
- 1 green bell pepper, seeds and ribs removed
- 12 cup fresh cilantro leaves, loosely packed
- 14 cup epazote leaves, loosely packed, optional (can sub fresh savory or Mexican oregano)
- 5 garlic cloves, peeled and crushed
- 2 cups low sodium chicken broth
- 4 tablespoons unsalted butter
- 1 cup chopped Spanish onion
- salt
- 2 cups long grain rice
- 1 12 cups grated oaxaca cheese or 1 12 cups mozzarella cheese, divided
- 1 12 cups grated manchego cheese, divided
- 1 cup heavy cream
Method
- Place first six ingredients in a blender and puree well.
- Set aside.
- Heat butter in a large pot over medium heat until melted, add onion and saute for 1 minute.
- Add the green broth and bring to a boil, add salt (2 tablespoons were recommended and seems excessive, but states the broth should be very salty.
- I would edge on the careful side and add less).
- Add the rice to the the broth and bring to boil.
- Reduce heat to low and simmer covered for 15-25 minutes.
- (Check after 15 minutes and stir with spoon, continue cooking if needed).
- Preheat oven to 350F In a large bowl, combine rice, 1 cup of Oaxaca cheese, 1 cup Manchego cheese, and heavy cream and stir to combine.
- Place rice mixture in one large casserole dish or several individual dishes and sprinkle tops with remaining cheese.
- Bake for 20 minutes, and then transfer to broiler to brown the cheese on top.
