Sometimes the best recipes are the unplanned ones. It all started when I wanted to test out some Himalayan red rice. I read that it was even better for you than brown rice, but with a milder flavor. So off I went to prepare this rice. I love days like this. After the weekend grilling session, I had leftover turkey burgers and a few poblano peppers that I charred on the grill. With a few added fresh ingredients to the turkey burgers, I had a full pan of picadillo. I decided not to coat the rellenos with a batter when I stumbled upon a container of homemade Texas style enchilada sauce in my freezer. So I went the Tex Mex route and with a little prep and cook time, we enjoyed some hearty and delicious chiles rellenos.
Please don’t let that there are several steps to these rellenos stop you. Get creative with your leftovers. Any leftover meat or veggie filling combined with rice, pasta and cheese would work for this recipe.
After all was said and done, the red rice was delicious. The texture was slightly different from regular long grain white rice and the flavor was much better than brown rice.
Himalayan Red Rice
1 1/4 cups red rice
1/3 cup red onion, diced
2 cloves garlic, minced
1 jalapeño, seeded and diced
1 teaspoon cumin seeds, crushed
1/2 teaspoon coriander seeds, crushed
1/2 teaspoon oregano, crushed
1 teaspoon smoked paprika
1 teaspoon chile ancho powder
1 large roma tomato, diced
1/4 cup cilantro, plus more for garnish
2 3/4 to 3 cups chicken broth
salt and pepper to taste
1.In a skillet, heat 2 tablespoons olive oil to medium. Add the rice and saute for 5 to 6 minutes. Add the onions, garlic and jalapeño and saute for another 3 minutes.
2. Add the cumin, coriander, oregano, smoked paprika and chile ancho powder. Saute for about 30 seconds to toast the spices. Add the tomato, cilantro and 2 3/4 cup of chicken broth. Bring to a boil, reduce to a simmer. Taste for salt and pepper, cover and continue cooking for 45 to 50 minutes or until all of the broth evaporates.
3. If rice doesn’t look quite done, add in the remaining broth and continue cooking for a few more minutes. Remove from heat and let stand for 10 minutes. Fluff with fork before serving. Garnish with nore cilantro. Yields 6 servings.
Quick Enchilada Sauce
Click onto picture to see full recipe for Quick Enchilada Sauce
Chile Relleno With Turkey Picadillo And Rice
- 6 large poblanos previously roasted, peeled and seeds removed
- 1 picadillo recipe
- 1 rice recipe
- 1 enchilada sauce recipe see link above
- 2 cups colby jack cheese shredded
- 1/2 cup panko bread crumbs
- Olive oil
- Smoked paprika
- *Crushed red pepper optional
- Olive oil
- 1 small onion diced
- 3 cloves of garlic minced
- 1 jalapeño seeded and diced fine
- 1 small red bell pepper diced
- 1 lb ground turkey beef or chicken can be used as well
- 2 Roma tomatoes roughly chopped
- 1/4 c water
- 1/4 c cilantro
- 1 tsp chile ancho powder
- 1/2 tsp cumin
- Salt and pepper, to taste
- 1 c corn
- 1 small zucchini diced
- In a skillet, heat 2 tablespoons of olive oil to medium heat. Add the onion, garlic, jalapeño and red bell pepper. Season lightly with salt and pepper and cook for 5 to 7 minutes.
- Add the ground turkey and season lightly with salt and pepper. Cook for 5 minutes. While the turkey cooks, to the blender add the tomatoes, water cilantro, chile ancho powder and cumin Season with salt and pepper, to taste. Blend on high until smooth and add to turkey mixture
- Continue cooking for 5 minutes. Add the corn and zucchini and cook for another 5 to 7 minutes. Taste for salt and pepper. Cover and remove from heat and let cool slightly.
- Once you have all of your ingredients ready (peppers, fillings and sauce), you are ready to assemble the chiles rellenos. Preheat oven to 350 degrees F.
- To a large baking dish, add 2 cups of enchilada sauce and spread evenly. Fill each poblano halfway with rice first, using the spoon or your fingers to pack it down. Fill the peppers the rest of the way with picadillo and place them in the baking dish with sauce.
- Pour enchilada sauce over the peppers to cover evenly. Top each with cheese. Spoon on some of the panko bread crumbs. Season with a little pepper, smoked paprika and crushed red pepper. Drizzle with olive oil. Bake for 25 to 30 minutes. Broil the last 30 to 40 seconds to brown.
- Remove from oven and let sit for 10 minutes before serving. Garnish with green onions and cilantro. Salsa and guacamole on the side.
Dear Sonia– Ever since I was a little gringo boy in Texas I have loved Mexican food (and Tex Mex).That was almost 75 years ago. Just wanted to thank you for your enthusiasm, obvious love of cooking Mexican cuisine, and for sharing it all with us! I volunteer at a museum bistro cooking Mexican food twice a month. “Mexican Mondays”. Looking forward to serving some of your recipes. Thanks again for your artful recipes and beautiful blog.
George, thank you so much for reaching out to me. Your email made mt day! I love that you will use some of my recipes to serve at the bistro! That’s wonderful! Makes me so happy!