Prep 10 mins
Cook 15 mins
I used this recipe for week 31 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bhutan is my 31st stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources. This recipe does come from a Bhutanese source but is traditionally made with yak's cheese, which you can't currently get in the US. The substitute of feta and Danish bleu is considered an acceptable substitute if you can't get yak's cheese.
- 9 ounces green chilies, cut lengthwise into four pieces each
- 1 onion, sliced
- 1 1⁄3 cups water
- 2 teaspoons vegetable oil
- 2 tomatoes, chopped
- 4 1⁄2 ounces danish blue cheese
- 4 1⁄2 ounces feta cheese
- 5 garlic cloves, crushed
- 3 stalks cilantro
- 1 cup bhutanese red rice
- Add the rice and about 1 1/2 times as much water to a pot and bring to a boil. Reduce heat and cover. Simmer for 20 minutes or until all the liquid is absorbed.
- Meanwhile, put the chiles and onions into a pot with the water. Add the vegetable oil.
- Bring to a boil and reduce heat to medium.
- Boil uncovered for 10 minutes, then add the tomato and garlic.
- Continue to boil for 2 more minutes, then add the cheese and cook an additional 2 to 3 minutes. Add the cilantro and remove from the heat.
- Stir and cover. Let stand for two minutes before serving over red rice.