Rio Bravo Rice-stuffed Poblanos

Rio Bravo Rice-Stuffed Poblanos Recipe - Vegetarian Mexican Food

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 6 |

Vegetarian diet

Introduction

Rio Bravo Rice-stuffed Poblanos is a delicious and flavorful dish that combines the smoky heat of poblano peppers with a cheesy rice filling. This recipe is perfect for a hearty and satisfying meal that is sure to impress your family and friends.

History

The Rio Bravo Rice-stuffed Poblanos recipe is inspired by traditional Mexican cuisine, where poblano peppers are a popular ingredient in many dishes. The combination of rice, cheese, and corn creates a rich and creamy filling that complements the mild heat of the peppers perfectly.

Ingredients

6 large poblano peppers
cooking oil
3 cups cooked long grain rice
0.67 cups sour cream
1.5 cups shredded smoked gouda or cheddar cheese, divided
1 cup frozen corn kernels, thawed
0.33 cups chopped cilantro leaves plus additional for garnish
salt and pepper to taste

How to prepare

Preheat the oven to 400°F (204°C).
Slit each pepper lengthwise so that the peppers can be stuffed with the rice filling. Carefully remove any loose seeds and veins, while keeping the stem intact.
Generously rub each pepper with oil and place them on a baking sheet.
In a medium bowl, combine the rice, sour cream, 1 cup of cheese, corn, and cilantro. Season with salt and pepper.
Divide the mixture evenly to stuff each pepper and sprinkle with the remaining cheese.
Bake in the preheated oven for 20 to 25 minutes, or until the peppers are crisp-tender and the filling is heated through.
Garnish with cilantro before serving.

Variations

Add cooked ground beef or shredded chicken to the rice filling for a meatier version.
Substitute the cheddar cheese with pepper jack or Monterey Jack cheese for a different flavor profile.

Cooking Tips & Tricks

Make sure to remove the seeds and veins from the poblano peppers carefully to avoid making the dish too spicy.

- Rubbing the peppers with oil before baking helps to soften the skin and enhance the flavor.

- Garnishing with fresh cilantro adds a bright and herbaceous note to the dish.

Serving Suggestions

Serve Rio Bravo Rice-stuffed Poblanos with a side of Mexican rice, refried beans, and a fresh salad for a complete meal.

Cooking Techniques

Baking the stuffed poblano peppers in the oven ensures that the peppers are cooked through and the filling is heated evenly.

Ingredient Substitutions

You can substitute the poblano peppers with bell peppers if you prefer a milder flavor.

Make Ahead Tips

You can prepare the rice filling ahead of time and stuff the peppers just before baking to save time.

Presentation Ideas

Garnish the Rio Bravo Rice-stuffed Poblanos with a dollop of sour cream, a sprinkle of chopped cilantro, and a wedge of lime for a beautiful presentation.

Pairing Recommendations

Pair Rio Bravo Rice-stuffed Poblanos with a cold Mexican beer or a refreshing margarita for a perfect match.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Rio Bravo Rice-stuffed Poblanos contains approximately 350 calories.

Carbohydrates

Each serving of Rio Bravo Rice-stuffed Poblanos contains approximately 35 grams of carbohydrates.

Fats

Each serving of Rio Bravo Rice-stuffed Poblanos contains approximately 18 grams of fats.

Proteins

Each serving of Rio Bravo Rice-stuffed Poblanos contains approximately 12 grams of proteins.

Vitamins and minerals

Rio Bravo Rice-stuffed Poblanos are a good source of vitamin C, vitamin A, calcium, and iron.

Alergens

This recipe contains dairy (cheese and sour cream) and corn, which may be allergens for some individuals.

Summary

Rio Bravo Rice-stuffed Poblanos are a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Rio Bravo Rice-stuffed Poblanos are a delicious and satisfying dish that is perfect for a family dinner or a casual gathering. With a creamy rice filling and a smoky heat from the poblano peppers, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Rio Bravo Rice-stuffed Poblanos as if it were yesterday. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was a fantastic cook, always experimenting with new flavors and techniques.

As soon as I stepped into her kitchen, I was greeted by the enticing aroma of spices and herbs. Maria was busy chopping vegetables and stirring pots on the stove. She smiled warmly at me and beckoned me to come closer. "I have a special recipe to share with you today, my dear," she said, her eyes twinkling with excitement.

I watched in awe as Maria effortlessly prepared the ingredients for the Rio Bravo Rice-stuffed Poblanos. She explained each step carefully, guiding me through the process with patience and grace. As I watched her work, I could see the love and passion she poured into her cooking, and I knew I was in for a treat.

The dish itself was a masterpiece of flavors and textures. The roasted poblanos were charred to perfection, giving them a smoky depth that complemented the savory rice stuffing. The filling was a medley of tomatoes, onions, garlic, and spices, creating a symphony of tastes that danced on my tongue.

As Maria plated the dish and garnished it with fresh cilantro, I couldn't wait to take my first bite. The combination of flavors was unlike anything I had ever tasted before. It was a perfect balance of spicy, sweet, and tangy, with a hint of heat that lingered on my palate.

After savoring every last bite, I begged Maria for the recipe. She laughed and handed me a worn piece of paper, covered in scribbles and stains from years of use. "This is my secret recipe for Rio Bravo Rice-stuffed Poblanos," she said, her eyes sparkling with mischief. "Guard it well, my dear, and pass it on to those who will appreciate its magic."

I left Maria's kitchen that day with a full belly and a heart full of gratitude. Her generosity in sharing her recipe was a gift that I would cherish forever. From that day on, I made the Rio Bravo Rice-stuffed Poblanos for every special occasion, delighting my family and friends with its unique and unforgettable flavors.

Over the years, I continued to refine the recipe, adding my own twist here and there to make it truly my own. I shared it with anyone who would listen, spreading the joy and love that Maria had passed on to me that fateful day.

Now, as I stand in my own kitchen, preparing the Rio Bravo Rice-stuffed Poblanos for my grandchildren, I can't help but smile at the memories that flood my mind. Maria's spirit lives on in every bite of this dish, reminding me of the power of food to bring people together and create lasting memories.

And so, I pass on the recipe for Rio Bravo Rice-stuffed Poblanos to you, my dear grandchildren. May you savor every bite and remember the love and joy that went into creating this special dish. And may you continue to share it with others, spreading the magic that food can bring into our lives.