Chile Relleno Rice with Salsa Roja

Name: Chile Relleno Rice with Salsa Roja
Cook time: 20 min
Ingredients: 6 to 8 poblano chiles (about 2 pounds); 3 to 4 cups grated melty cheese such as Oaxaca (Monterey Jack, mozzarella, or Muenster); 3 tablespoons vegetable oil; 2 cups Mahatma® Rice 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); 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)

Arroz con Chile Relleno y Salsa Roja

Recipe Yield

6 to 8 servings

Cooking time

20 minutes

Rate this recipe

4 from 5 votes

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 Mahatma® Rice 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

69comments inChile Relleno Rice with Salsa Roja

Denise

Jan 22

I made this last night and it was excellent! Thank you for the amazing recipes you share!

1. 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!

1. 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.

1. 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 😉
  
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!!!

1. 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!

1. 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.

1. 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

1. Pati Jinich
  
  Dec 26
  
  Glad to hear! Hugs to all 🙂
  
Angelica Tellechea

Dec 12

Just made this chile
rellenos recipe. Delicioso!! Nunca fallas! Gracias y provecho.

1. 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.

1. 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!

1. 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: https://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!

1. 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.

1. 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!

1. 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!

1. 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.

1. 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!!!!

1. 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.

1. 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

1. 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!

1. 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?

1. 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!

1. 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!

1. 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!

1. 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.

1. 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😊

1. 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.

1. 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

1. 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.

1. 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.

1. 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.

1. 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.

1. Pati Jinich
  
  Oct 29
  
  And you are very sweet Susan, thanks for your kindness 😉
  
2. 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

1. 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?

1. 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

1. Pati Jinich
  
  Oct 05
  
  It really means one, 1-inch slice of white onion, apologies for the confusion Deborah 🙂

La Frontera

Pati's Mexican Table

Tequila & Classics

#MustEat

Drink to That

La Frontera

Pati's Mexican Table

Tequila & Classics

#MustEat

Drink to That