Chile Relleno Rice with Salsa Roja

Name: Chile Relleno Rice with Salsa Roja
Ingredients: 6 to 8 poblano chiles (about 2 pounds); 3 to 4 cups grated melty cheese such as Oaxaca (Monterey Jack, mozzarella, or Muenster); 3 tablespoons vegetable oil; 2 cups Mahatma® Rice jasmine white rice; 1/2 cup white onion finely chopped; 4 cups chicken or vegetable broth (homemade or store-bought); 1½ teaspoons kosher salt (or to taste); 2 pounds ripe tomatoes; 2 garlic cloves; 1 1-inch thick slice of a large white onion (outer skin peeled off (about 2 ounces)); 1 chile de árbol (optional); 3/4 teaspoon kosher salt (or to taste); 1/4 teaspoon freshly ground black pepper; 2 tablespoons vegetable oil; 1 cup chicken or vegetable broth (homemade or store-bought)

"Chile Relleno Rice with Salsa Roja recipe from Pati’s Mexican Table Season 10, Episode 6 “Tradition and Innovation”..."

INGREDIENTS

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6 to 8 poblano chiles (about 2 pounds)

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3 to 4 cups grated melty cheese such as Oaxaca (Monterey Jack, mozzarella, or Muenster)

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3 tablespoons vegetable oil

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2 cups Mahatma® Rice jasmine white rice

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1/2 cup white onion finely chopped

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4 cups chicken or vegetable broth (homemade or store-bought)

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1½ teaspoons kosher salt (or to taste)

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2 pounds ripe tomatoes

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2 garlic cloves

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1 1-inch thick slice of a large white onion (outer skin peeled off (about 2 ounces))

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1 chile de árbol (optional)

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3/4 teaspoon kosher salt (or to taste)

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1/4 teaspoon freshly ground black pepper

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2 tablespoons vegetable oil

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1 cup chicken or vegetable broth (homemade or store-bought)

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