Place the chiles on a tray under the broiler, directly on the grill, or directly over the open flame. Turn them every 2 to 3 minutes for a total of 6 to 9 minutes until charred and blistered on the outside. The flesh must be cooked but not burnt.
Save in a plastic bag, close tightly, and let sweat for 10 to 20 minutes. Remove charred skin under a thin stream of cold water. Make a slit down one side of chiles and remove seeds and veins. Once cleaned, pat dry.
Stuff each of poblano chile with about 1/2 cup grated cheese. Seal with a toothpick.
Heat oil in a saucepan over medium-high heat. Add rice and cook, stirring softly for 2 to 3 minutes. Add onion and stir, from time to time; about 3 to 4 more minutes. Pour in 4 cups broth and salt.
When it comes to a rolling boil, place chiles rellenos into pot. Cover, reduce the heat to the lowest setting and cook until the rice is cooked through and the liquid has been absorbed; about 15 to 20 minutes. Remove pan from heat and let it sit, covered, for 5 to 10 minutes.
Place tomatoes and garlic in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 10 to 15 minutes until tomatoes are cooked and mushy.
Place tomatoes and garlic in a blender along with the onion, chile de árbol if using, salt, and pepper, and puree until smooth.
Heat oil in a medium saucepan, set over medium heat. Once the oil is hot, pour in the tomato sauce, cover with a lid partially and simmer for 5 to 6 minutes, stirring occasionally. Add chicken broth, stir and cook for another 6 to 8 minutes, until well seasoned and lightly thickened.
Spoon rice on a plate and place a chile relleno on top. Cover with salsa roja.
Although you might not find it on any restaurant menu, this recipe is one that has been passed down from generation to generation and savored amongst many Latin American families. What makes this recipe so special is that the chiles are nested within the jasmine rice while it is cooking in flavorful chicken broth and sautéed chopped onions.
Remember, it is always best to roast the peppers first, instead of filling a fresh poblano chile! Once the seeds are removed and the chiles are tender, you will have a perfect edible vessel to stuff with your preferred ingredients. Although our stuffed vegetable recipes usually call for a stuffing loaded with rice, meat, veggies and sauce, this recipe by Chef Pati Jinich solely calls for a cheese stuffing.
Stuff the poblanos to the brim with your preferred cheese, but make sure it will melt. Some of the best cheeses for melting are Colby Jack, Fontina, Monterey Jack, Provolone, Muenster, Cheddar or Gouda. Choose one or Unfollow La Receta by getting creative and using a mix of different cheeses.
Pro Tip: Don’t forget to seal the poblanos with a toothpick or else the stuffing will spill out.
For the sauce that coats the Chile Relleno Rice, soft boil tomatoes and then purée until completely smooth. Adding a chile de árbol is optional, but it will boost flavors, aromas and spice up your meal. This small but hot chili pepper is in the middle of the Scoville index, with 15,000 to 30,000 Scoville units.
If you made a little extra sauce, save it for later and use it to make another traditional recipe from Latin America: Mexican Rice. Follow our classic recipe with long grain white rice, or the video recipe for Red Rice also by Chef Pati Jinich.