Description
Cheesy Poblano Rice is a creamy Mexican-inspired rice dish made with garlic, poblano pepper, butter, cream, and melted mozzarella cheese. This quick recipe creates a rich and comforting side dish ready in just 20 minutes.
Ingredients
Scale
- 1 garlic clove, minced
- 1 poblano pepper, diced
- 1/4 cup vegetable oil
- 3 tablespoons butter
- 1 chicken bouillon cube
- 2 cups instant rice
- 2 cups water
- 1/3 cup heavy cream
- 1/2 cup shredded mozzarella cheese
Instructions
- Mince the garlic and dice the poblano pepper into small pieces.
- Heat vegetable oil in a skillet over medium heat.
- Add garlic and poblano pepper and cook for about 2 minutes while stirring.
- Add instant rice and cook while stirring constantly for 5–7 minutes until lightly browned.
- Heat 2 cups of water in a microwave-safe bowl for about 2 minutes until boiling.
- Carefully pour the hot water into the skillet with the rice.
- Add the chicken bouillon cube and butter and stir well.
- Cover the skillet and let the rice sit for 5–7 minutes until the liquid absorbs.
- Remove the lid and stir in heavy cream and shredded mozzarella cheese.
- Cover again and let stand for 1–2 minutes until the cheese melts.
- Stir gently and serve warm.
Notes
- Stir the rice constantly while frying to prevent burning.
- Dice the poblano pepper finely for even flavor distribution.
- Add a splash of cream or milk when reheating leftovers to keep the rice creamy.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 30 mg