This rice with stuffed chile recipe is a very easy and economical option for any day of the week. This dish consists of an irresistible combination of white rice in the Mexican style with stuffed crystal chiles filled with cheese. You know it, there’s nothing like homemade flavor!
4 water chillies, roasted and skinless, ready to fill
1 cup cheese basket, in strips
3 cups water, for the rice
2 cloves garlic, for the rice
1/4 onions, for the rice
salt, for the rice
vegetable oil, for the rice
1 1/2 cups rice, soaked in hot water, for the rice
3/4 cups carrot, in cubes, for the rice
3/4 cups peas, for the rice
cilantro, chopped, for garnish
Preparation
15 mins
15 mins
Low
Fill the chiles with water and the cheese and set aside.
Blend the water, garlic, and onion. Set aside.
Heat the oil in a saucepan over medium heat, add the rice, and fry for 5 minutes or until lightly golden.
Pour in the water, cover, and wait for it to boil. Add the carrot and peas, cover again, and cook for 10 minutes.
When there is very little liquid left, turn off the heat. Incorporate the chiles into the saucepan and let it rest for 5 to 10 minutes to finish cooking with the residual heat and to soften the cheese slightly.
Serve the rice with the stuffed chiles and sprinkle with a little cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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