Green Rice with Cheese

Green Rice with Cheese A yummy variation on traditional Mexican green rice (arroz verde) with cheese and crema so the rice becomes super creamy and cheesy.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 40 mins

    TOTAL : 25 mins

    SERVING : 4

    YIELD : 4 servings

  • Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet.

  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.

  • Heat oil in a small pot over medium heat. Add rice and cook until transparent, 2 to 3 minutes.

  • Combine poblano chiles, water, and salt in a blender; blend until smooth. Pour over rice and bring to a boil. Reduce heat, cover, and simmer until the liquid has almost been absorbed, 20 to 25 minutes. Add crema and Chihuahua cheese and cook for another 5 minutes. Remove from heat and let stand covered for 5 minutes.

Per Serving: 643 calories; protein 18.9g; carbohydrates 48.4g; fat 43.2g; cholesterol 140.8mg; sodium 422.8mg.