Prep 45 mins
Cook 20 mins
I scooped this one up froom lottie & doof's blog. Supposedly, the recipe is directly from Mercadito's Restaurant in NYC, a small Mexican restaurant in the east village. I have seen in my own Walmart Oaxaca and Manchego cheeses. The Oaxaca can be substituted with fresh mozzarella. I've never heard of epazote and is described as an herb with a really distinctive flavor, somewhere between licorice, tarragon and gasoline. Sounds delicious, right? Well, another source states it's strong flavor is slightly bitter with hints of lemon. I've listed suitable substitutions or, as suggested, omit it altogether.
- 1 poblano chile, seeds removed
- 1 green bell pepper, seeds and ribs removed
- 1⁄2 cup fresh cilantro leaves, loosely packed
- 1⁄4 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
- 2 cups long grain rice
- 1 1⁄2 cups grated oaxaca cheese or 1 1⁄2 cups mozzarella cheese, divided
- 1 1⁄2 cups grated manchego cheese, divided
- 1 cup heavy cream
- 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 sauté 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 350°F 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.