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Ingredients
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Grains
Vegetables
Dairy
Method
Preparation
- 1
Rinse the Rice
In a fine mesh strainer, rinse the white rice under cold running water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming gummy.
- 2
Prepare the Poblano
Wash the poblano pepper, remove the seeds and stem, then chop it into small pieces. Set aside.
Cooking
- 3
Cook the Rice
In a medium saucepan, combine the rinsed white rice with 2 cups of water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and the water is absorbed.
- 4
Add Poblano Pepper
After the rice is cooked, stir in the chopped poblano pepper. Cover and let it sit for an additional 5 minutes to allow the flavors to meld.
Serving
- 5
Plate the Rice
Fluff the rice with a fork and transfer it to a serving dish. Drizzle the crema over the top, and sprinkle the Chihuahua cheese generously.
- 6
Enjoy
Serve immediately while hot as a delicious side or main dish.