Vegetarian

Name: Chile Relleno with Rice and Salsa Roja
Cook time: 20 mins
Total time: 20 mins
Yield: 6 to 8
Ingredients: #Chiles Rellenos:#; 6 to 8 poblano chiles (about 2 Lb); 3 to 4 cups grated melty cheese such as Oaxaca, Monterey Jack, mozzarella, or Muenster; #Rice:#; 3 tbsp vegetable oil; 2 cups Mahatma® Jasmine Rice; 1/2 cup white onion finely chopped; 4 cups chicken or vegetable broth homemade or store-bought; 1½ tsp kosher salt or to taste; #Salsa Roja:#; 2 Lb ripe tomatoes; 2 garlic cloves; 1 1-inch thick slice of a large white onion outer skin peeled off (about 2 oz); 1 chile de árbol, optional; 3/4 tsp kosher salt or to taste; 1/4 tsp freshly ground black pepper; 2 tbsp vegetable oil; 1 cup chicken or vegetable broth

chile-relleno-recipe-served-over-mahatma-white-rice-by-pati-jinich

6 to 8

20 mins

Chile Relleno with Rice and Salsa Roja

Poblano chiles are grilled and stuffed with cheese, served over jasmine rice and topped with homemade salsa roja for a tasty recipe by Chef Pati Jinich.

30 mins

Tacu Tacu

Inspired by the classic Afro-Peruvian dish, these Tacu Tacu crispy rice and bean cakes are vegetarian and perfect for family get-togethers.

Pastelitos-with-cheese-mushrooms-and-Jasmine-Brown-Rice

8 to 12

50 mins

Mushroom and Cheese Pastelitos

These mini empanadas or pastelitos are generously filled with mushrooms, cheese and Jasmine Brown Rice for the ultimate party appetizer!

Arroz-Con-Coco-with-Fried-Plantains-and-avocado

+ 1hr

Arroz con Coco and Fried Plantains

This Arroz con Coco recipe is prepared with Jasmine Rice and coconut milk for a tasty Caribbean side dish. Serve garnished with fried plantains and avocado.