Chiles are filled with a flavorful rice and cheese mixture and then grilled in this Mexican-style recipe.
| 3/4 |
|
cup uncooked rice |
| 1 1/2 |
|
cups water |
| 1/8 |
|
teaspoon ground turmeric |
| 8 |
|
Anaheim chile peppers |
| 3/4 |
|
cup chopped Roma tomatoes |
| 1/4 |
|
cup chopped green onion |
| 2 |
|
ounces (1/2 cup) LAND O LAKES® Monterey Jack Cheese, finely shredded |
| 1/2 |
|
teaspoon salt |
|
|
Fresh cilantro leaves, if desired |
Heat gas grill to medium or charcoal grill until coals are ash white.
Meanwhile, place rice, water and turmeric in 2-quart saucepan. Cook over medium-high heat until mixture comes to a boil.
Reduce heat to low.
Cook until rice is tender and liquid is absorbed (15 to 17 minutes).
Leaving stems intact, cut a slit lengthwise 1/2 inch from stem to tip of each pepper. Carefully remove seeds and membranes.
Combine cooked rice, tomatoes, green onions, cheese and salt in large bowl; mix well. Spoon about 1/3 cup rice mixture into each pepper.
Place peppers onto grill. Cover; grill until peppers are heated through and cheese is melted (8 to 10 minutes). Garnish with cilantro leaves, if desired.
