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More about our company and our products
More about our
company and our
products
Green Rice with Cheese & Peppers
Prep: 35 minutes Bake: 30 minutes Serves: 10
Nonstick cooking spray
5 garlic cloves, smashed
1 green bell pepper, seeded and ribs removed
1 poblano pepper, stem removed and seeded
3 cups less sodium chicken broth
¾ cup fresh cilantro
4 tablespoons unsalted butter
1 medium yellow onion, chopped
2 cups long grain rice
1 tablespoon kosher salt
1 package (12 ounces) FUD® or La Chona® Oaxaca Cheese, shredded (3 cups)
½ cup FUD® or La Chona® Mexican Style Cream
½ cup La Chona® Mexican Style Sour Cream
INSTRUCTIONS
- Spray 2-quart baking dish with cooking spray. In blender, purée garlic, bell pepper, poblano, broth and cilantro until smooth.
- In large saucepot, melt butter over medium-high heat; add onion and cook 3 minutes, stirring occasionally. Add pepper-broth mixture; heat to a boil. Add rice and salt; return to a boil. Reduce heat to low; simmer, covered, 15 minutes or until liquid is absorbed.
- Preheat oven to 350°. In large bowl, combine 2 cups cheese, cream, sour cream and rice mixture; transfer to prepared baking dish and evenly top with remaining 1 cup cheese. Bake 30 minutes. Preheat broiler on high; broil 2 minutes or until top is golden brown.