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Arroz con Chiles a la Parmesana

Arroz con Chiles a la Parmesana

Green Chile from New Mexico has been cultivated (engineered) to manage the level of hotness (capsaicin).  You can purchase mild, medium-hot, hot , x and xx hot.  There are over 20 varieties of New Mexico chile.  However, people say Hatch Valley’s unique terroir makes Hatch chile the most flavorful.  If you can’t find this Hatch in your locality, revert to using Anahiem chile or seek to find canned for this recipe.  This is a family recipe from Mexico but Ii’m making it with Hatch.  Let’s get started

 

 

Ingredients

Serves 4

1 cup long grain rice  cooked

6 hatch chiles, roasted peeled, deseeded

1 pint Crema Mexicana or sour creme

3 oz grated parmesan cheese

Salt and pepper

 

 

Preparation

Roasting chile

Roasting under a broiler in the following manner:

•Cut the top from the pepper

•Slice the pepper in half, lengthwise

•Scrape out the seeds

•Lay  peppers skin side up on a baking sheet

•Roast until skins blister and char

•Place roasted peppers in a bowl and cover with a plastic bag until cool then peel

•Set aside.

Rice

Cook 1 cup of rice in 2 cups water and ½ teaspoon salt and set aside.

In a casserole dish layer items in this order.

  • Rice
  • Chiles
  • Salt and Pepper
  • Parmesan cheese
  •  ¼ cup Creama Mexican
  • Repeat the process

 

 

Bake at 350o F for 30 minutes or until heated through.  Serve hot.

 

 

Buen provecho

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7 Comments

  1. Judy August 19, 2017

    Thanks much, Hank! I plan to make this one right away. looks delicious!??
    Judy

    • Hank August 19, 2017

      Try SourCream; the Cacique Cream Mexicana was quite bland.

      • Judy August 19, 2017

        Thanks for the tip. I would have used the crema.

  2. Jim Moore August 19, 2017

    Would Cotija cheese work as well?

    • Hank August 21, 2017

      Yes. Actually the very saltiness of Cotija would enhance the flavors. I thought about using cotiza but decided to stick to the original recipe from Dolore’sfamily in Guadalajara.
      Let me know if you use cotija.

  3. Anne August 22, 2017

    Hank I remember this family recipe. Years ago Dolores made it. It was so delicious and I came home and tried it,however it was not the same . Mild taste. Maybe chiles were not spicy enough? Anyway thanks for the reminder and I will try again.
    One other thing, the hatch chiles are they roasted at the market?
    Not a chief ?

    • Hank August 22, 2017

      You have a great memory. Some super markets schedule one day where the they bring roasters, however you need to buy 10 or 25 lbs. For a small quantity roast them in the broiler or BBQ