Stuffed Chiles With Yellow Rice

Stuffed Chiles With Yellow Rice
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Chiles are filled with a flavorful rice and cheese mixture and then grilled in this Mexican-style recipe.
30 min
Prep Time
40 min
Total Time
4 servings

Ingredients

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

Directions

  1. Heat gas grill to medium or charcoal grill until coals are ash white.
  2. 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).
  3. Leaving stems intact, cut a slit lengthwise 1/2 inch from stem to tip of each pepper. Carefully remove seeds and membranes.
  4. Combine cooked rice, tomatoes, green onions, cheese and salt in large bowl; mix well. Spoon about 1/3 cup rice mixture into each pepper.
  5. 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.

Recipe Tips

Nutrition Facts (1 serving)

Calories
270
Cholesterol
15mg
Carbohydrates
48g
Protein
9g
Fat
5g
Sodium
350mg
Dietary Fiber
3g

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