Who has a good chile relleno and/or Mexican rice recipe?

I forgot to place the recipe for the rice... you need one cup of rice and 2 cups of boiling water , this will make about 4 servings.

Start with a little of oil in a pan and place the rice, when it change color and its kind of golden season with pepper, garlic and add a couple of pieces of an onion and bell pepper... then you pour the water and one or two spoons of knor tomate ( taste it on the firt one so you can check how much salt do you want on it) , then cover it and leave it on the stove for about 20 min in low heat, you have to check if it still have enough water.. when its almost done , just take off the heat and leave it there cover with the water left and the heat on the pan will finish the cook and the rice will be perfect!!

So now you have the perfect match rice and chile relleno!!! just need a spoon of refried beans, tortillas and salsa and you are done!!! ;D

MMM I just had lunch and I am hungry again.. LOL

You are the best! Thanks so much

I personally love the original recipe with chihuahua cheese. Instead of putting meat in the chiles you slice pieces of cheese and stuff the chiles. You then run them through the flour and egg concoction and fry them. After that you add about 2 small cans of tomato sauce and a cup or so of water with some knorr seasoning and bring it to a boil. Add the stuffed chiles to the tomato concoction and let them cook for about half hour or even just fifteen minutes. (enought time to let the cheese get all melty and delicious)

put it on a dish next to a scoop of rice and you have the most perfect meal!

Oooh...love that too. Thanks!!

I finally remembered to find my mom's rice recipe:

2 cups mahatma - watermaid long grain rice

2 red tomatoes

1/4 onion

1 clove of garlic

2 knorr boullion cubes

1 carrot

1 potato

Run hot water over the rice, pour it off, add cold water, until clean.

Put rice in a pot on low heat with a little oil until is seperates the grains.

Pour off oil.

Blend tomatoes, onion and galic. Put mixture through a sieve into the the rice.

Add 4 cups of water

Add 2 knorr cubes

Chop carrot and potato, add to pot.

Let cook slowly for a half hour.

Fluff with fork, let sit for a little bit and enjoy!

Jami, did you make any of these yet?

Thanks Paula! That sounds delicious too!!! I did buy the knorr tomate at the store to have on hand but I haven't made any of them yet. I sure will and will let you guys know how badly I messed them up...lol

There are different ways to make them, this is my mother's recipe from central mexico, (we eat the chiles in a tomato broth)

I cook them, my own formula ... don't know if I will find the good english words .. but I will try my best:

A Hint is to have the Chiles perfectly clean, no skin.. no inside veins... for that you need to put the chile on to direct fire in the stove, the peel will burn, turn out black.. you will need to be turning it around, so the "burn" is even...

Once it's pretty much all black (because the peel is burned) you take it off the fire and put it for a minute in a sealed plastic bag (The chile will "sweat?".. inside the bag and will make the peel easier to come off)

Peel it off, doing it under the water it's easier..., you have to be careful so you don't break the skin..., very gently... just remove the peel

Once it's clean, then cut it to open and take all the seeds out, and the veins aswell... (this willl make it less hot)

So, once you have the chile perfectly clean, you stuff it with the cheese...

It's easier to have chunks of cheese , cut them to fit inside the chile..., place it inside and close the chile back, hold it close with a tooth pick.

To make the egg cover (Don't know how to say it!.. sorry...) but it's the fluffly egg...

Take the whites of let's say 3 eggs... (if you are making 4 chiles...) and using the blender at max... make the whites as firm as possible..., then add the yellow part of the egg and keep blending...a little more to integrate it all...

Pour some fluor on a dish, and put the chile on the fluor before passing it to the egg (this will make the egg stick on the chile)

Then fry it... (You will need a pan with really hot oil ready by the time you put the chile on it...) , turn the chile all around to make sure all surface is brown and pretty...

FOR THE SALSA:

(I always have the salsa cooking before starting the chiles, this way its cooked by the time I hace the chiles ready to get in the salsa)

In the blender:

4 tomates (IF roma tomatos then 6)

a piece of onion (smaller than the size of a regular roma tomato)

half of a tooth of garlic

Water

Blend that to make the salsa. (caldillo de tomate)

In a Pot (enough to have the salsa and all the chiles in it)

Heat some oil, add some sliced onions and garlic... when that's hot... add the salsa..., add salt and if you want some chicken buillon??, and some cilantro... LET that cook in medium or low fire while you make the chiles...

Once you have the chiles out of the frying pan, add them to the tomate salsa... (This way, the chile will absorb all the flavors in the tomate)

Let all cook for 5-10 mins and it's READY!!!!!!....

FOR THE RICE:

Same preparation for a white rice (proportions of water and rice) BUT... Instead of clear water, make the "salsa de tomate"...

Blend Tomates, onion & garlic.. (water)

Have a pot with some oil and some garlic and sliced onion (just a little), when that is brown and pretty... add the tomate mix, and salt

Then, add some green peas and carrots (cut little),

Add the rice and some cilantro...

Let it cook (according to the regular time rice needs...)

Sorry if it's not very clear... I try!....

This is one of my favorite meals in mexican food... hope you enjoy it!!!