By Galley Wench on September 07, 2007
Photo by TeresaS
Photo by TeresaS
"Original recipes comes from The Complete Book of Mexican Cooking, however I've made some adjustments (of course)! I prefer the roasted chiles but fresh chopped chiles can be used. If a smooth texture rice is preferred see note at bottom of instructions."
Serving Size: 1 (93 g)
Servings Per Recipe: 6
"I used 1 can of Rotel tomatoes, drained, in place of the chilies, for a milder flavors to suit all of us here. The tomatoes were an added bonus in this recipe and we really loved it on the side with burritos and tacos. Gracious!"
"Excellent recipe with great results. Handsdown 5 stars from us!"
"Oh my! Quite delicioso! My advise is insisting on using poblano peppers in this since the flavor is so so so good. The rice as prepared was nice and fluffy and had the perfect proportion of cilantro. It was the first thing gone from my plate, and happily so. Made by a Saucy Senorita for ZWT5. Thanks for sharing!!!"
"This was a very tasty side dish to go with a Mexican dinner. I might reduce the amount of water next time because it turned out a little too wet for our tastes. The leftovers added some yummy spice the next morning to Recipe #354859."
"This is awesome! The only thing I would do next time (yes! there will be a next time :)) is to add some roasted red peppers for color, not flavor. This is the cats "meow". I did roast the poblano pepper. This is a keeper. Thanks for posting. Oh! I cut the recipe in half and it makes at least 6 servings."
"Made for PAC Fall 2007. I used diced hatch chiles from my freezer and homemade stock. I made this with brown rice and adjusted the cooking time accordingly. This was wonderful as a side dish for grilled chicken. It has an authentic "restaraunt" flavor that reminds me of some of my favorite tex-mex eateries. Next time I will make it I'll add more veggies and garlic."