Green Chile and Cheese Rice

Name: Green Chile and Cheese Rice
Yield: Serves 4
Ingredients: 2 tablespoons unsalted butter or olive oil; 2 tablespoons unsalted butter or olive oil; ½ cup finely chopped onion; 1 tablespoon finely chopped garlic; 1 cup basmati or other long-grain rice; 1 cup basmati or other long-grain rice; 1 teaspoon dried oregano; ½ teaspoon fennel seeds; 2 cups Chicken Stock, Corn Stock (page 69), or Rich Vegetable Stock (page 69); 2 cups Chicken Stock, Corn Stock (page 69), or Rich Vegetable Stock (page 69); 2 cups Chicken Stock, Corn Stock (page 69), or Rich Vegetable Stock (page 69); 1 medium roasted and peeled poblano chile; 6 ounces dry Jack cheese, cut into ½-inch dice; ¼ cup chopped fresh cilantro

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This rice makes a delicious accompaniment to almost anything. I love the idea of burying little cheese presents’ in the rice to discover as you serve. For a simple meatless meal, serve the rice with some grilled or roasted tomatoes and a salad of savory greens.

Ingredients

2 tablespoons unsalted butter or olive oil
½ cup finely chopped onion
1

Side dish
Gluten-free

Method

In a medium saucepan, melt the butter over medium heat and sauté the onion and garlic until soft but not brown. Add the rice, oregano, and fennel seeds. Continue to sauté for 2 minutes more, stirring occasionally.

Add the stock and bring to a boil. Lower the heat to a simmer, cover, and cook for 10 minutes; the stock will be mostly absorbed but still visible. Stir in the chile and cilan