RIO BRAVO RICE-STUFFED POBLANOS RECIPE
Roasted to perfection, these Rio Bravo Rice-Stuffed Poblanos filled with Texmati® White Rice, cilantro and smoked Gouda will wake your taste buds.
Provided by RiceSelect
Categories Lunch
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 ° F
- Slit each pepper lengthwise. Microwave on HIGH 3-5 minutes, or until just softened. Carefully remove loose seeds and veins, leaving stem intact. Rub peppers generously with oil and place on baking sheet.
- Combine rice, sour cream, 1 cup cheese, corn and cilantro in a medium bowl. Season with salt and pepper.
- Divide mixture among the peppers; sprinkle with remaining cheese.
- Bake in preheated oven 20 to 25 minutes, until peppers are crisp-tender and filling is heated through. Garnish with cilantro.
Nutrition Facts :
RIO BRAVO RICE-STUFFED POBLANOS
A quick and easy vegeterian dish from Rice to the Rescue. Poblano's are so mild, they almost taste like sweet green peppers. Add chopped jalapenos to give spicy kick.
Provided by gailanng
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Slit each pepper lengthwise so peppers can later be stuffed with rice filling. Carefully remove loose seeds and veins, keeping stem intact. Rub pepper generously with oil and place on baking sheet; set aside.
- Combine rice, sour cream, 1 cup cheese, corn and cilantro in a medium bowl. Season with salt and pepper. Divide mixture to stuff each pepper; sprinkle with remaining cheese. Bake in preheated oven 20 to 25 minutes, until peppers are crisp-tender and filling is heated through. Garnish with cilantro.
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Nutrition Facts : Calories 361.9, Fat 15.1, SaturatedFat 8.2, Cholesterol 45.5, Sodium 264, Carbohydrate 46.4, Fiber 5.9, Sugar 1.6, Protein 13.8
CHORIZO AND RICE-STUFFED POBLANO PEPPERS
Spicy chorizo and rice stuffed into poblano peppers and roasted to perfection.
Provided by Donald C
Categories Meat and Poultry Recipes Pork Sausage
Time 1h50m
Yield 4
Number Of Ingredients 18
Steps:
- Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.
- Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.
- Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.
Nutrition Facts : Calories 660.5 calories, Carbohydrate 25 g, Cholesterol 110.3 mg, Fat 47.3 g, Fiber 4.8 g, Protein 33.5 g, SaturatedFat 18.3 g, Sodium 1791.7 mg, Sugar 3.3 g
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