Chile Relleno Rice with Salsa Roja

patijinich.com

Origional Weav

Recently retired, avid foodie who loves to cook, grill, and smoke all types of food.

subheading: For the chiles rellenos:

6 to 8 poblano chiles about 2 pounds

3 to 4 cups grated melty cheese such as Oaxaca Monterey Jack, mozzarella, or Muenster

subheading: For the rice:

3 tablespoons vegetable oil

2 cups Mahatma® Rice jasmine white rice

½ cup white onion finely chopped

4 cups chicken or vegetable broth homemade or store-bought

1½ teaspoons kosher salt or to taste

subheading: For the salsa roja:

2 pounds ripe tomatoes

2 garlic cloves

1 1-inch thick slice of a large white onion outer skin peeled off (about 2 ounces)

1 chile de árbol optional

¾ teaspoon kosher salt or to taste

¼ teaspoon freshly ground black pepper

2 tablespoons vegetable oil

1 cup chicken or vegetable broth homemade or store-bought

Directions at patijinich.com

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