Chile Relleno Rice with Salsa Roja
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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
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.
- Spoon some rice on a plate and place a chile relleno on top. Cover with salsa roja.
157comments inChile Relleno Rice with Salsa Roja
Gracias Pati! Dinner tonight.. delicioso!!! Our new favorite way to eat rellenos !! Big fans in Denver.. Julio y Monica..
Muchisimas gracias Julio y Monica, abrazo grande!
This is amazing! I even made some with Vegan cheese and it was still good!
So glad you liked it!
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!
It doesn’t if you secure the chiles with toothpicks Tracey; just do not forget to remove them before serving 🙂
Finally the best Chili Relleno recipe…being a vegetarian I used vegetable broth…it came out so good. Thanks you!
So glad you liked it 🙂
So good! The smells brought back memories of being in my moms kitchen. It made me so happy and it was so delicious.
Isn’t it the best when you eat yummy food AND it brings you back to your happy place? Un abrazo Sara!
I love this recipe!! It is delicious. I’ve made it several times now and plan on making it again
Love to hear Swanie, thanks so much!
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.
Thanks for your kindness and for following Sue, abrazos!
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!
Yum! Que bueno que te gusto este platillo Monica, un abrazo!
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.
You are so right Demarie, cooking these Chiles fills the kitchen with amazing aromas and love!
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!
I made this recipe and it’s tremendous. It’s now my go to chili relleno recipe. Thank you Pati for sharing these recipes.
My pleasure Ricky, so happy you liked it!
Instead of boiling the tomatoes, would it be fine to char them with the poblanos on my grill?
Absolutely Jorge, by doing it you will in fact add an extra layer of delicious flavor to your sauce 🙂
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.
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 🙂
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?
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
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!
Thanks to you Robert, let me know how you like them!
Pati, I would like to serve this dish at a Christmas gathering. What would be sides that pair well with it?
Definitely some refried beans!
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.
Que alegria que les gustaron Lucy y que buena idea rellenarlos de queso fresco, un abrazo para todos!
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.
I am even more glad that you found me Kat, yay!!!
OMG. My new favorite way to eat Chile rellenos ! Even the picky eaters loved it! So much better than fried. Gracias Pati!!
Glad everyone enjoyed this recipe Paula, yay!
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?
Hi Nita, you can find more information about each book and where to purchase it by following this link. Thanks so much! https://patijinich.com/cookbook/
Panza lleno, corazon contento!
Thank you Pati for this fantastic recipe!!
Couldn’t agree more Sam, my pleasure!
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!
Perfect menu Jenn, so glad you enjoyed your dinner 😉
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!
So glad you all liked this recipe Sandra, it is one of my favorites!
Looks wonderful. Love chiles!!!!
Hope you decide to go ahead and make this recipe!
Patty Rowuin Tagle
This is a must make. Looks so good.
And it tastes good, haha!
Hi! Love your show! So we put the rellanos in with the rice to cook all together? Just double checking, thanks!
Yes Laurie, that’s the way to do it 🙂
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.
Yay Barb, so glad you guys liked this dish so much, gracias!
Andrea Loya Hartzler
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!
Yay! Let me know how did you like them Andrea 😉
Delicious dinner. My whole family ate it up! I like that this is a healthier version, no frying. Yummy!👍
Yay, so happy to hear Karen!
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!!!!
My pleasure Hope, so happy you like particularly this recipe which is one of my all time favorites 🙂
Darla Dufrene--Harvey, La
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😘
So very happy you love this recipe Darla, it is one of my all time favorites as well, enjoy!
This recipe is by far THE BEST Mexican dish we have ever made! A staple in our home now. Thank you
OMG thanks so very much Linda, you guys are the best 🙂
Delicious! I used long grain rice and it was delicious. Definitely making this again. Thank you Pati❣️
Yummy, so glad you liked it so much 😉
We absolutely loved it! Perfect for a meatless Monday!!!
So glad you enjoyed this recipe Trisha 😉
Linda out of Houston
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.
Perfect! Un abrazo Linda 😉
This was awesome, so much flavor, I’m a big fan and watch your show and browse your website.
Gracias Carol, so glad you enjoyed this recipe!
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!
So glad you guys enjoyed it Carol 🙂
This recipe was super easy to follow. So DELICIOSO!
Thanks so much for the feedback Veronica, un abrazo!
I made this today! So delicious! I topped it with grilled chicken😋
Great idea! Glad you liked this dish Sarah 😉
Pati, I am making this dish tomorrow !
Have fun! Let me know how you like it 😉
I made this last night and it was excellent! Thank you for the amazing recipes you share!
My pleasure Denise, so glad you liked this one 🙂
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!
Awesome combination Mona, so glad you liked it!
I love the whole recipe. But even more important to me, I love the salsa roja and am using it on everything! Que rico.
Yay! So glad to hear this, it is really a basic recipe that can be used for enchiladas, chilaquiles, tacos and more. Gracias Susan 😉
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!!
And you are incredibly kind Debbi, I hope you liked this rice with chiles!
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.
You are incredibly kind Vicki, thanks so much!
Hola Pati!! I am totally making this one this weekend and can hardly wait!! Love you and your shows 🙂
Thanks so much Debbi, let me know how you liked this recipe 🙂
This is most delicious. I love it! And big bonus for me is that it isn’t fried!
Glad you liked it Jan!
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!!!
So glad you liked them and Happy New Year to you as well 🙂
ChinaBlue De La Cruz
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!
OMG what a great idea, thanks for sharing you guys!
Made these Christmas day with the avocado and cucumber salad yummo easy to prepare thanks sharing these recipes enjoyed them both.
So happy to read you liked these recipes Dedra, un abrazo!
My family loved this recipe very easy to make
Glad to hear! Hugs to all 🙂
Just made this chile
rellenos recipe. Delicioso!! Nunca fallas! Gracias y provecho.
Me encanta que te hayan gustado Angelica, saludos!
Michael and Julia
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.
Thanks for the kindness Michael and Julia, so glad you enjoy this recipe because it is one of my all-time favorites 😉
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!
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!
You are going to love them!
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.
Thanks so much for tuning in Rachel! Hope you made the rellenos on rice and love them as much as I do 🙂
Yvonne & Calvin
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!
So glad you liked this recipe guys! And thanks so much for spreading the love with your friends, abrazos!
This recipe was so delicious! My husband and I really enjoyed this meal. Thank you for the easy directions as well!
My pleasure Grace, so happy you guys enjoyed it!
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.
Thanks for spreading the love Penny, so glad everyone liked the Rellenos 🙂
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!!!!
Thanks so much Alexa, so happy you found me, yay!!!
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.
So glad you liked it Tootie, gracias!
This dish was so incredibly tasty! And the sauce was so delicious too! Thank you Pati
Yay, SO glad you liked it Leslie 😉
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!
So glad this recipe brought back sweet memories to you Monette, un abrazo!
On the video, I didn’t see you add a cup of chicken broth to the salsa raja. Is it optional?
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 🙂
This was so incredibly delicious! Thank you Pati! Kind of a lot of work but worth it!
Yay, gracias Paige 🙂
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!
Great idea Leslie, you can add some cooked ground beef, picadillo or anything you like 🙂
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!
Wow, I love those two cheeses, great combo Kathy 😉
This is one of my favorite dishes. I really miss having you talk me through how to create your delicious food.
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
Looks delicious. I’m going to make thisnone day soon..hopefully😊
Go for it and enjoy Rene!
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.
Thanks so much Terri, I hope you enjoy this rice 😉
Carol Ann Kingman
What was the white sauce you poured over the rice and chili
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 🙂
Patient this dish looks amazing! Can’t wait to try it out.
I hope you do Joy, let me know how you like it 😉
I love that these aren’t battered and fried. I want to try with cauliflower rice for a delicious but lighter dish.
Great idea Nancy, enjoy!
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.
Thanks to you Gil and Cheryle for so much kindness, so glad you enjoyed your dinner 🙂
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.
And you are very sweet Susan, thanks for your kindness 😉
I made this tonight after watching your show- it was delicious! Thank you!
Love watching Pati on the t.v. What a talented cook. Yummie
Do you really put the stuffed poblano chile in with the rice and liquid? Don’t they lose the cheese?
They don’t Joyce, just use the rice as a bed, then place the Chiles on top and smother with the salsa. Enjoy them!
An 11 inch slice of white onion? Really? Seems incorrect. Please advise
It really means one, 1-inch slice of white onion, apologies for the confusion Deborah 🙂