Mexican Rice Stuffed Poblano Peppers

Total Time
50mins
Prep 30 mins
Cook 20 mins

homemade mexican rice on top of poblano peppers with mexican cheeses.

Ingredients Nutrition

Directions

  1. Fry rice in a little olive oil until it is lightly browned. (3-5 minutes).
  2. add rotel (and juice), garlic, onion, cumn.
  3. fry one more minute and pour into sauce pan with the water and beans.
  4. boil for 15 minutes or until tender.
  5. in the mean time, slice poblano peppers in half and remove seeds.
  6. Broil peppers for 3-5 minutes to begin roasting.
  7. Pile rice mix on top of poblano peppers and sprinkle with cheese.
  8. bake for 15-20 minutes, until cheese is lightly browned.
Most Helpful

2 5

I was confused about the water...4 cups seemed like a lot, and when I saw that it only had to cook for 15 minutes, I was really suspicious. Mine simmered for almost an hour, there was still a lot of liquid, and the rice was getting mushy. The flavors are all there, but I didn't like the texture and will add less water next time.

4 5

Followed the recipe exactly, except cutting it down for 2 people. Loved the flavors. Put salsa on top for extra flavor! Thanks!

5 5

Very good! I did use Queso Fresco for the cheese and I didn't have Rotel so I just used diced tomatoes with garlic and onion. It turned out really well. thanks for posting!!