Chile Relleno Rice with Salsa Roja
Arroz con Chile Relleno y Salsa Roja
Recipe Yield
6 to 8 servings
Cooking time
20 minutes
Rate this recipe
Ingredients
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
For the rice:
- 3 tablespoons vegetable oil
- 2 cups jasmine white rice
- 1/2 cup white onion finely chopped
- 4 cups chicken or vegetable broth homemade or store-bought
- 1½ teaspoons kosher salt or to taste
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
- 3/4 teaspoon kosher salt or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 cup chicken or vegetable broth homemade or store-bought
To Prepare
Make and assemble the chiles rellenos:
- Place the chiles on a tray under the broiler, directly on the grill, or directly over the open flame. I prefer to broil them. Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside, while the flesh must be cooked but not burnt. Place them immediately in a plastic bag, close it tightly, and let them sweat for 10 to 20 minutes. Lastly, under a thin stream of cold water, remove the charred skin, which should come right off. Make a slit down one side of the chile and remove the cluster of seeds and veins. Once cleaned, pat them dry.
- Stuff each of the poblano chiles with about 1/2 cup grated cheese, or as much as will fit allowing them to close. You may seal with a toothpick.
Prepare the rice:
- Heat the oil in a saucepan over medium-high heat. Add the rice and cook, stirring softly for 2 to 3 minutes. Incorporate the onion and stir, from time to time, until the rice begins to change to a milky-white color and feels and feels heavier, as if it were grains of sand; about 3 to 4 more minutes. Pour in 4 cups of broth and salt.
- When it comes to a rolling boil, place the chiles rellenos into the pot. Cover the pot, reduce the heat to the lowest setting, and cook until the rice is cooked through and the liquid has been absorbed, about 15 to 20 minutes. If the rice grains don’t seem soft and cooked through, add a bit more chicken broth or water and let it cook for another 5 more minutes or so. Once the rice is cooked, remove the pan from the heat and let it sit, covered, for 5 to 10 minutes.
Meanwhile, make the salsa roja:
- Place the tomatoes and garlic in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 10 to 15 minutes until the tomatoes are completely smooth, cooked and mushy.
- Place tomatoes and garlic in a blender along with the onion, chile de árbol if using, salt, and pepper, and puree until completely smooth.
- Heat the oil in a medium saucepan, set over medium heat. Once the oil is hot, pour in the tomato sauce, cover with a lid partially and simmer for 5 to 6 minutes, stirring here and there. Add the chicken broth, stir and cook for another 6 to 8 minutes, until well seasoned and lightly thickened.
To serve:
- Spoon some rice on a plate and place a chile relleno on top. Cover with salsa roja.
Comments
180comments inChile Relleno Rice with Salsa Roja
Lance
Apr 05
I made this a few days ago and it turned out perfectly and my family loved it. I especially like not only the deliciousness of the dish, but eliminating the breading and frying of the Chiles in a traditional breaded relkeno. One last praiseworthy aspect is simplifying the amount of cookware involved in a more traditional approach. Definitely a winner all the way around. It makes great leftovers too!
Pati Jinich
Apr 10
So happy to hear this recipes worked for you in so many ways Lance, gracias!
Anonymous
Mar 29
I made this tonight. It was delicious. I had trouble with the pablanos falling apart when I was taking the skin off. I did them when they were pretty hot. Should I have let them completely cool?
Pati Jinich
Mar 31
Cool them a bit, they will hold their shape better 😉
Raeko diemer
Mar 28
Very tasty! The rice was perfection! I am so excited to have a delicious vegetarian meal for the family!
Pati Jinich
Mar 31
Enjoy you guys!
Debbi 3
Mar 24
Love, love,love this recipe. Thank you
Pati Jinich
Mar 31
Love that you loved it Debbi 🙂
Katie
Nov 26
I made this two years ago for the first time and it was delicious. All three parts were delicious and when it all comes together it is so good. I finished it off with a drizzle of cashew crema. My son requested this for his 40th birthday dinner. It’s been a family favorite! Thank you Pati.
Pati Jinich
Nov 27
So happy to hear Katie, yay! Happy birthday to your son 😉
Rachel H.
Nov 25
Loved this! didnt bother to seal the peppers with toothpicks – just tucked the edges in and put them cut side up in the rice and it worked beautifully. Off season tomatoes were amped with a little with a teaspoon of tomato paste and splash of rice wine vinegar. Served it with a sunny side up fried egg for additional protein.
Pati Jinich
Nov 25
OMG you know how much I love eggs, so I think this idea is amazing!
Erin F.
Oct 17
I made tonight and worked perfectly! I used veggie broth . I cheated and bought sauce from local taco restaurant and added one can tomato sauce it actually came out so good … otherwise I followed recipe
Pati Jinich
Nov 03
Hahaha, sound good to me Erin!
Michael
Sep 26
This turned out pretty blah on my first try and the poblanos were a huge, messy hassle. After broiling / sweating/ peeling / seeding, there was no way I could have stitched them up to enough to prevent leaking cheese if I had placed them in boiling liquid so I waited about 5 minutes before adding them to the simmering rice, and consequently the rice didn’t get much flavor, nor do the unseasoned poblanos have much flavor. We can’t get good tomatoes here so I used Cento canned, the salsa was okay once I added salt, garlic powder, Mexican oregano, chipotle and a little brown sugar. I’m going to try to salvage the leftovers by doing a better job of seasoning the poblanos and melting a bunch of cheese on top.
Love Pati but all in all this one was more trouble than it’s worth.
Pati Jinich
Oct 05
Sorry to hear this one did not work for you Michael, prepping the poblanos is certainly time consuming, but once you get the hang of it, it becomes super easy. Thanks for the feedback!
Angelica
Aug 13
Que delícia! I made this for my husband and mother in law, and they loved it!! The recipe is very easy to follow and super authentic. Yum!!!
Pati Jinich
Sep 04
Yay, glad everyone enjoyed the Chiles Angelica!
Christine
Jul 04
Delicious! Entire family loved it. I did use the arbol chili in the salsa and the heat level was good to us. Our poblanos were so small and thin they were starting to tear but I wrapped them around the cheese as best I could and the cheese did stay inside just fine. The monterey jack stuck to itself and did not ooze out. I think finishing with cilantro next time like the picture shows would be perfection. Thank you, Pati!
Pati Jinich
Nov 09
So happy you made this recipe work for you Christine!
Odette Mishoe
Apr 09
This is one of my favorite recipe from now on. Thank you very much
Pati Jinich
Jun 06
Yay, this makes me so happy Odette, thank you!
Monica Leon
Mar 04
Gracias Pati! Dinner tonight.. delicioso!!! Our new favorite way to eat rellenos !! Big fans in Denver.. Julio y Monica..
Pati Jinich
Mar 13
Muchisimas gracias Julio y Monica, abrazo grande!
Katrina
Feb 19
This is amazing! I even made some with Vegan cheese and it was still good!
Pati Jinich
Mar 08
So glad you liked it!
Tracey Bristow
Nov 27
When you put the chiles into the pot once the rice mixture comes to a rolling boil, won’t the cheese ooze out of the Chile?
I love your show and recipes Pati!
Pati Jinich
Jan 01
It doesn’t if you secure the chiles with toothpicks Tracey; just do not forget to remove them before serving 🙂
Kavitha I
Nov 19
Finally the best Chili Relleno recipe…being a vegetarian I used vegetable broth…it came out so good. Thanks you!
Pati Jinich
Dec 11
So glad you liked it 🙂
Sara
Nov 01
So good! The smells brought back memories of being in my moms kitchen. It made me so happy and it was so delicious.
Pati Jinich
Nov 02
Isn’t it the best when you eat yummy food AND it brings you back to your happy place? Un abrazo Sara!
Swanie
Oct 31
I love this recipe!! It is delicious. I’ve made it several times now and plan on making it again
Pati Jinich
Nov 02
Love to hear Swanie, thanks so much!
Sue
Oct 30
I have made this dish several times after watching Pati make it on her show. It is delicious. I love chili rellenos, and this is now my go to dish. I shared it with a friend and she loved it as well. Thank you for this great recipe. I love your show.
Pati Jinich
Nov 02
Thanks for your kindness and for following Sue, abrazos!
Mónica Soto
Oct 30
Los cociné hoy y salieron super bien y deliciosos. I added a bit of cumin to the cheese and subbed red onion for regular. I also made a romaine and aguacate salad to go with it. Muchisimas Gracias!
Pati Jinich
Nov 02
Yum! Que bueno que te gusto este platillo Monica, un abrazo!
Demarie
Oct 23
Cool rainy day here in DC. This dish was the perfect antidote, from charring poblanos on all 4 gas burners to listening to the salsa roja bubble and sputter. Used the Arbol Chile and had a mix of spicy farmers market poblanos and ones from grocery store. Yum. Brother visiting end of week. I may do these again for him.
Pati Jinich
Oct 28
You are so right Demarie, cooking these Chiles fills the kitchen with amazing aromas and love!
Bill R.
Oct 30
Never made Chile rellenos before but will make them again. The salsa Roja was great and really makes it cone together. Sweating the poblanos took a little bit of learning but not much. Loved it!
Ricky Hernandez
Oct 03
I made this recipe and it’s tremendous. It’s now my go to chili relleno recipe. Thank you Pati for sharing these recipes.
Pati Jinich
Oct 24
My pleasure Ricky, so happy you liked it!
Jorge
Sep 21
Instead of boiling the tomatoes, would it be fine to char them with the poblanos on my grill?
Pati Jinich
Oct 11
Absolutely Jorge, by doing it you will in fact add an extra layer of delicious flavor to your sauce 🙂
Cynthia
Sep 20
Saw you make these on your TV program and knew I had to try them. So good! The only problem I had was that the Poblanos I got at the farmers market were really hot! Any tips on how to get rid of the burning feeling in my fingers from handling them? I never had hot Poblanos before so wasn’t expecting to have to be careful handling them.
Pati Jinich
Sep 26
Next time wear gloves while handling poblanos just in case. Then make sure to perfectly remove all seeds and veins and you will be OK 🙂
Anna
Sep 17
Hola Pati! I am planning to serve these chiles rellenos for a Christmas dinner as a main course (stuffed with chicken) and wondered what sides would be good with it?
Pati Jinich
Sep 26
I think the rice is already the perfect side for your Chiles Rellenos Anna, but if you want to add something perfect, I would go for refried beans 🙂
Robert Fraga, Robertfraga1@yahoo.com
Sep 17
I cannot wait to try this recipe!! I know from having made so many of your recipes that it will taste wonderful. Also, to me presentation is a big part of any meal. The beauty of the deep green poblanos over the bed of white rice, topped with the bright red salsa roja, the cotija cheese and crema would wow anyone. Thank you for yet another winner!
Pati Jinich
Sep 26
Thanks to you Robert, let me know how you like them!
Anna
Sep 16
Pati, I would like to serve this dish at a Christmas gathering. What would be sides that pair well with it?
Pati Jinich
Sep 23
Definitely some refried beans!
Anonymous
Sep 25
Thank you!
Lucy meza
Sep 06
Yummy 😋 ya los prepare y me quedaron delicious 😋 ,solo le modifique el queso por que a my y my familia nos gusta mas el queso fresco .muchas gracias por compartir tus recetas . Nos encanta tu programa en ingles y espanol.
Pati Jinich
Sep 11
Que alegria que les gustaron Lucy y que buena idea rellenarlos de queso fresco, un abrazo para todos!
Kat
Sep 01
I am so glad I found you. I have enjoyed making and eating several of your recipes. This one is my favorite so far!
Thank you for sharing.
Pati Jinich
Sep 05
I am even more glad that you found me Kat, yay!!!
Paula Roy
Aug 25
OMG. My new favorite way to eat Chile rellenos ! Even the picky eaters loved it! So much better than fried. Gracias Pati!!
Pati Jinich
Sep 05
Glad everyone enjoyed this recipe Paula, yay!
Nita Smith
Aug 23
Patient I could not find any cookbooks to buy….surely you have cookbooks for all of these Beautiful Recipes…..please tell me how I can obtain one or two?
Pati Jinich
Sep 05
Hi Nita, you can find more information about each book and where to purchase it by following this link. Thanks so much! http://patijinich.com/cookbook/
Sam Roberts
Aug 22
Panza lleno, corazon contento!
Thank you Pati for this fantastic recipe!!
Pati Jinich
Sep 05
Couldn’t agree more Sam, my pleasure!
Jennifer
Aug 21
Pati, I’ve watched your show many times but never made one of your recipes. I love chile rellenos but would never deep fry anything at home. This dish is a great solution. It was phenomenal and I’m so impressed that I made it! The red sauce is essential! I paired it with black beans seasoned with Mexican oregano and orange and your Jamaica agua fresca. Perfect dinner, thanks!
Pati Jinich
Sep 05
Perfect menu Jenn, so glad you enjoyed your dinner 😉
Sandra
Aug 20
I made this tonight. Everyone loves it and there’s leftovers! love leftovers! I used monterey jack and it melted nicely and taste great! the salsa roja is delicious over the pablano and flavorful rice. I’m so excited about this new dish!
Pati Jinich
Sep 05
So glad you all liked this recipe Sandra, it is one of my favorites!
Anonymous
Aug 20
Looks wonderful. Love chiles!!!!
Pati Jinich
Sep 05
Hope you decide to go ahead and make this recipe!
Patty Rowuin Tagle
Aug 17
This is a must make. Looks so good.
Pati Jinich
Sep 05
And it tastes good, haha!
Laurie
Aug 09
Hi! Love your show! So we put the rellanos in with the rice to cook all together? Just double checking, thanks!
Pati Jinich
Sep 11
Yes Laurie, that’s the way to do it 🙂
Barb H.
Jul 27
I made this for 2 after seeing the episode this morning. It is a simple recipe and ridiculously delicious. The taste of green chile is front and center. The Salsa Roja with the drizzle of crema and crumbled cheese, as you did in the episode, enhances the taste and is a beautiful presentation. It won’t be long before I make it again.
Pati Jinich
Aug 21
Yay Barb, so glad you guys liked this dish so much, gracias!
Andrea Loya Hartzler
Jul 16
I just tuned into your PBS show but just the last few minutes in time to see what you made! It looked so good I immediately went to your web page looking for the recipe. I love chili rellenos so guess what were having for supper! Hope it turned out as well as yours looks!
Pati Jinich
Jul 28
Yay! Let me know how did you like them Andrea 😉
Karen A.
Jun 30
Delicious dinner. My whole family ate it up! I like that this is a healthier version, no frying. Yummy!👍
Pati Jinich
Jul 18
Yay, so happy to hear Karen!
Hope Jackson
Jun 22
Hands down the BEST recipe for anything that I’ve ever used! We are huge fans of yours and appreciate how easy and delicious the recipes you share are for the regular family to make. By far, better than we can get at local “authentic” Mexican restaurants in our area. Thank you, Pati!!!!
Pati Jinich
Jun 23
My pleasure Hope, so happy you like particularly this recipe which is one of my all time favorites 🙂
Darla Dufrene--Harvey, La
Jun 08
I absolutely love Chile Relleno this dish absolutely gives me life,!!! I make it at least once a week, if not more 🥰🥰🥰 I love you too, Patio😘
Pati Jinich
Jun 16
So very happy you love this recipe Darla, it is one of my all time favorites as well, enjoy!
Linda Hoene
May 11
This recipe is by far THE BEST Mexican dish we have ever made! A staple in our home now. Thank you
Pati Jinich
May 15
OMG thanks so very much Linda, you guys are the best 🙂
Anonymous
May 02
Delicious! I used long grain rice and it was delicious. Definitely making this again. Thank you Pati❣️
Pati Jinich
May 15
Yummy, so glad you liked it so much 😉
Trisha Aranda
Apr 27
We absolutely loved it! Perfect for a meatless Monday!!!
Pati Jinich
May 07
So glad you enjoyed this recipe Trisha 😉
Linda out of Houston
Mar 10
So good. Because I’m short on cooktop, I broiled the tomatoes, onion, garlic and Serrano (no Arbol) with the poblanos. Mighty tasty. I’m saving the rest of the sauce and brown rice to eat with my black beans tomorrow. Thank you. I’m saving this and will make sure you get all the credit.
Pati Jinich
Mar 15
Perfect! Un abrazo Linda 😉
Carol
Mar 05
This was awesome, so much flavor, I’m a big fan and watch your show and browse your website.
Pati Jinich
Mar 06
Gracias Carol, so glad you enjoyed this recipe!
Carol Webster
Feb 22
We really liked the show, so made this tonight and it was delicious! We overcooked the peppers a little, but it all worked out with a few extra toothpicks. I loved the flavor of the red sauce. Mine took a lot longer to thicken- I think some of the cooking water got into the blender. We will definitely be making this again. Thanks so much for a wonderful recipe!
Pati Jinich
Feb 23
So glad you guys enjoyed it Carol 🙂
Veronica Salazar
Jan 24
This recipe was super easy to follow. So DELICIOSO!
Pati Jinich
Feb 08
Thanks so much for the feedback Veronica, un abrazo!
Sarah B.
Jan 23
I made this today! So delicious! I topped it with grilled chicken😋
Pati Jinich
Jan 23
Great idea! Glad you liked this dish Sarah 😉
Arnie Aparicio
Jan 22
Pati, I am making this dish tomorrow !
Pati Jinich
Jan 23
Have fun! Let me know how you like it 😉
Denise
Jan 22
I made this last night and it was excellent! Thank you for the amazing recipes you share!
Pati Jinich
Jan 22
My pleasure Denise, so glad you liked this one 🙂
Mona
Jan 20
Chile rellenos (Hatch chiles breaded and stuffed with Monterey Jack topped with tomato sauce) stuffed have always been my favorite meal. Today I found my new favorite! Poblano rellenos with Oaxaca cheese over green rice, refried beans, avocado and fresh flour tortillas. Thank you for this recipe! Dinner was amazing!
Pati Jinich
Jan 22
Awesome combination Mona, so glad you liked it!
Susan Case
Jan 18
I love the whole recipe. But even more important to me, I love the salsa roja and am using it on everything! Que rico.
Pati Jinich
Jan 22
Yay! So glad to hear this, it is really a basic recipe that can be used for enchiladas, chilaquiles, tacos and more. Gracias Susan 😉
Debbi
Jan 15
Hola Pati! I can’t wait to try this ~ so off to the market I go today!! I love all your recipes and your show….you are such an inspiration!!
Pati Jinich
Feb 06
And you are incredibly kind Debbi, I hope you liked this rice with chiles!
Vicki Mickle
Jan 14
Just tried this recipe…LOVE IT! I have always loved Chile Rellenos but this is a great alternative to the flour egg coating of the relleno. By the way…I have tried several of your recipes and there has not been one that wasn’t delicious! Thank you Pati.
Pati Jinich
Feb 04
You are incredibly kind Vicki, thanks so much!
Debbi
Jan 14
Hola Pati!! I am totally making this one this weekend and can hardly wait!! Love you and your shows 🙂
Pati Jinich
Feb 04
Thanks so much Debbi, let me know how you liked this recipe 🙂
Jan Martin
Jan 12
This is most delicious. I love it! And big bonus for me is that it isn’t fried!
Pati Jinich
Feb 04
Glad you liked it Jan!
Karen Lackner
Jan 03
This is my new favorite recipe! The chiles are delicious and less intimidating than traditional fried chile rellenos. The way the rice takes on the flavors of the chiles and then the pop from the salsa! It’s pretty much perfect! Gracias y Feliz Año Nuevo!!!
Pati Jinich
Jan 04
So glad you liked them and Happy New Year to you as well 🙂
ChinaBlue De La Cruz
Dec 29
My husband and I absolutely love this recipe! We’ve made it a couple of times now, but I must say.. we love it even more the next day with a fried egg on top and a couple of corn tortillas. The runny yolk with the crispy whites? Devine! Thank you Pati!
Pati Jinich
Jan 02
OMG what a great idea, thanks for sharing you guys!
Dedra
Dec 27
Made these Christmas day with the avocado and cucumber salad yummo easy to prepare thanks sharing these recipes enjoyed them both.
Pati Jinich
Dec 27
So happy to read you liked these recipes Dedra, un abrazo!
Sherrie Bohannon
Dec 22
My family loved this recipe very easy to make
Pati Jinich
Dec 26
Glad to hear! Hugs to all 🙂
Jennifer Simmons
Oct 25
This recipe is a fav of mine to make
Angelica Tellechea
Dec 12
Just made this chile
rellenos recipe. Delicioso!! Nunca fallas! Gracias y provecho.
Pati Jinich
Dec 27
Me encanta que te hayan gustado Angelica, saludos!
Michael and Julia
Dec 03
Hi Pati!!
We use a few of your recipes regularly, but this one is our new favorite. We add a handful of mixed Veggies to the rice and it is fantastic. We really enjoy your show and especially when you have the boys on.
Pati Jinich
Dec 28
Thanks for the kindness Michael and Julia, so glad you enjoy this recipe because it is one of my all-time favorites 😉
Frank Giffone
Nov 22
Had some trouble with the Poblano pepper being too soft after removing from the plastic bag. They fell apart trying my to remove the seeds & veins. Maybe I cooked them too long? For the rice I used a 3.5qt. Le Crueset Brasier. It was too small. What capacity Brasier did you use in your video presentation? The finished dish was delicious!
Pati Jinich
Dec 28
Hey Frank, yes, maybe your poblanos were a bit over cooked when you prepped them, here is the way I do them in case it is useful: http://patijinich.com/preparing_poblano_peppers/
And you are correct, I cooked these chiles with rice in my 5 qt braiser. Glad you liked the final result!
Anonymous
Nov 20
Sounds divine!
Pati Jinich
Dec 28
You are going to love them!
Rachel Luciano
Nov 20
I’m so excited to make this. I just watched your show on Vermont Public Television as I do most Saturdays and you make me so hungry. Love you.
Pati Jinich
Dec 28
Thanks so much for tuning in Rachel! Hope you made the rellenos on rice and love them as much as I do 🙂
Yvonne & Calvin
Nov 14
Pati, I knew as soon as I saw you make this that my husband needed to try it. He’s a relleno lover! We made them last night using Oaxaca and Chihuahua cheeses. Sooo good! We used jarred salsa just because we had a jar we needed to finish off but the rice and the peppers were amazing. I’m excited now to make them for two other people we know who love chile relleno. Thank you for giving us a not battered/fried option!! We love you and all your shows!
Pati Jinich
Dec 29
So glad you liked this recipe guys! And thanks so much for spreading the love with your friends, abrazos!
Grace
Nov 12
This recipe was so delicious! My husband and I really enjoyed this meal. Thank you for the easy directions as well!
Pati Jinich
Dec 28
My pleasure Grace, so happy you guys enjoyed it!
Penny
Nov 11
This recipe was exceptional! Came together just as look in the video. My guests were impressed and left with a copy of the recipe! Thank you for sharing this wonderful home cooked dish.
Pati Jinich
Dec 28
Thanks for spreading the love Penny, so glad everyone liked the Rellenos 🙂
Alexa plansinis
Nov 05
Hello pati!!!! I just started watching ur show about 3 months ago and i love it!!❤❤… I like that i can taste many different things that u cant get in a mexican restaurant in the usa. Thank you and cook on!!!!
Pati Jinich
Jan 02
Thanks so much Alexa, so happy you found me, yay!!!
Tooti Roe
Nov 04
I just made this tonight for dinner and it was fantastic….mine was not as pretty as yours, I need more practice stuffing the peppers. Mine were small but I will keep on trying to get mine to look nice! Thank you for a wonderful and tasty recipe, Pati.
Pati Jinich
Jan 02
So glad you liked it Tootie, gracias!
Leslie Ramos
Nov 03
This dish was so incredibly tasty! And the sauce was so delicious too! Thank you Pati
Pati Jinich
Jan 02
Yay, SO glad you liked it Leslie 😉
Monette Peralta
Nov 02
This recipe is really delicious! I made it yesterday and I followed the recipe exactly. It’s homey and comforting like something my Mama Dora would have made. I had leftovers today (along with leftovers of your Sinaloan Chilorio & Frijoles de Olla) Oh yummy for my tummy! Thank you!
Pati Jinich
Jan 02
So glad this recipe brought back sweet memories to you Monette, un abrazo!
Martha Perez-Sanchez
Nov 01
On the video, I didn’t see you add a cup of chicken broth to the salsa raja. Is it optional?
Pati Jinich
Jan 04
You are correct Martha, it does not show in the video! I normally add the chicken broth because it gives the salsa a lot more flavor 🙂
Paige W.
Oct 31
This was so incredibly delicious! Thank you Pati! Kind of a lot of work but worth it!
Pati Jinich
Jan 04
Yay, gracias Paige 🙂
Leslie LeCroy
Oct 31
Hi Pati! I love your show and your sweet and fun personality 🙂
Have you done this dish with seasoned, cooked beef in addition to the cheese stuffed into the poblanos?
I was thinking that would be another delicious way to do this!
Pati Jinich
Jan 04
Great idea Leslie, you can add some cooked ground beef, picadillo or anything you like 🙂
Kathy Murphy
Oct 29
LOVE this recipe! I used the monterrey jack cheese mixed with some grated havarti because that’s what I had at home and it turned out fabulous!
Pati Jinich
Oct 29
Wow, I love those two cheeses, great combo Kathy 😉
Linda Davis
Oct 29
This is one of my favorite dishes. I really miss having you talk me through how to create your delicious food.
Pati Jinich
Oct 29
Hey Linda, so glad you like this recipe and guess what? I just uploaded a video! You can follow this link to watch, enjoy! https://www.youtube.com/watch?v=0j3YLSVFUOI
Rene McCrief
Oct 29
Looks delicious. I’m going to make thisnone day soon..hopefully😊
Pati Jinich
Oct 29
Go for it and enjoy Rene!
Terri Medel
Oct 29
I just watched this video on facebook and oh my goodness, I’m making these ASAP! You inspire me and make me proud of my Mexican heritage. Besos Pati.
Pati Jinich
Oct 29
Thanks so much Terri, I hope you enjoy this rice 😉
Carol Ann Kingman
Oct 29
What was the white sauce you poured over the rice and chili
Pati Jinich
Oct 29
After I topped the chile relleno with the tomato sauce and the cotija cheese, I poured some Mexican style crema, which you can substitute with sour cream easily Carol 🙂
Joy Mercado
Oct 26
Patient this dish looks amazing! Can’t wait to try it out.
Pati Jinich
Oct 29
I hope you do Joy, let me know how you like it 😉
Nancy
Oct 26
I love that these aren’t battered and fried. I want to try with cauliflower rice for a delicious but lighter dish.
Pati Jinich
Oct 29
Great idea Nancy, enjoy!
Cheryle
Oct 24
Hello Patti,
Today Gil and I watched your show “Patti’s Mexican Kitchen” on KVCR Inland Empire.
We watch every weekend and now on Wednesday’s La Frontera.
The dish you made today Chile Relleno Rice with Salsa Roja looked delicious. I went right to the market to purchase the ingredients and we made it for dinner!
Your recipe was easy to follow and the meal came out perfect…
Thank you, Gil and Cheryle.
Pati Jinich
Jan 04
Thanks to you Gil and Cheryle for so much kindness, so glad you enjoyed your dinner 🙂
Susan C
Oct 23
Just watched this on PBS show. Off to the market. Love your recipes, and you make them so much fun with your beautiful heart shining through. Thank you so much.
Pati Jinich
Oct 29
And you are very sweet Susan, thanks for your kindness 😉
Tiffany Vargas
Oct 31
I made this tonight after watching your show- it was delicious! Thank you!
Onofre
Oct 23
Love watching Pati on the t.v. What a talented cook. Yummie
Pati Jinich
Oct 29
Muchas gracias!
Joyce McArthur-Johnson
Oct 06
Do you really put the stuffed poblano chile in with the rice and liquid? Don’t they lose the cheese?
Pati Jinich
Oct 12
They don’t Joyce, just use the rice as a bed, then place the Chiles on top and smother with the salsa. Enjoy them!
Deborah Damico
Oct 05
An 11 inch slice of white onion? Really? Seems incorrect. Please advise
Pati Jinich
Oct 05
It really means one, 1-inch slice of white onion, apologies for the confusion Deborah 🙂