Easy No-Flour Chile Rellenos with Mexican Rice and Charro Beans
For Anaheim Peppers
For Mexican Rice
For Tomato Salsa
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Anaheim Peppers
Remove the stem and all seeds from 6 Anaheim peppers. This makes it easier to clean and stuff them later.
Char Peppers
Place the cleaned peppers on a rack over a high heat burner (or a griddle) and char them evenly, turning as needed, until the skin is blackened and starts to pop. This should take approximately .
Steam Peppers
Once charred, transfer the hot peppers into a Ziploc bag, seal it, and let them for . This helps loosen the skin for easy peeling.
Toast Rice
Heat 1.5 tablespoons of avocado oil in a skillet over medium-high heat. Add 1 cup of Jasmine rice and it, stirring frequently, until it turns a nice golden brown color.
Prepare Rice Flavorings
While the rice , grind 1 garlic clove in a molcajete with 1/4 cup of water. Once the rice is golden, add 2-3 small pieces of onion and small pieces of Roma tomato to the skillet. Pour in the garlic-water mixture from the molcajete and stir until the water has evaporated.
Cook Rice
Add 2 cups of water, 2 tablespoons of chicken flavored tomato bouillon, and 2 small sprigs of cilantro (optional) to the rice. Bring the mixture to a boil, then give it a good stir. the heat to the lowest setting, cover the skillet with a lid, and cook for . The cooking time depends on your stove; the rice is ready when all the water is absorbed and you see small dimples on the surface. Do not remove the lid during this process.
Peel Peppers
After the peppers have for , carefully remove them from the bag and peel off the charred skin. The skin should come off easily.
Stuff Peppers
Take 5 of the peeled Anaheim peppers and stuff them generously with shredded Monterey Jack cheese. Close each pepper like a small taco and place it face down in a 9x13 inch baking dish.
Prepare Salsa Ingredients
Cut 5 Roma tomatoes, remove the stem from 1 jalapeño and rough chop it (you can remove the seeds for less heat), peel 3 large garlic cloves, and cut half of a medium onion. Place all these ingredients into a blender cup.
Season Salsa
Add 2 tablespoons of chicken bouillon tomato flavored, 1 teaspoon of Mexican oregano, 1/2 teaspoon of ground cumin, salt to taste, 1/2 teaspoon of pepper, and 1 small bunch of cilantro to the blender cup.
Blend Salsa
Add 1/3 cup of water to the blender cup and blend all the salsa ingredients until smooth.
Simmer Salsa
Heat 1 tablespoon of avocado oil in a skillet. Pour the blended salsa into the hot skillet. Bring it to a over low heat and let it cook for about to allow the flavors to meld.
Chop Remaining Pepper
While the salsa , finely chop the remaining roasted Anaheim pepper (the 6th one that was not stuffed).
Assemble for Baking
Pour the salsa evenly over the stuffed Anaheim peppers in the baking dish. Then, sprinkle the chopped Anaheim pepper and additional shredded Monterey Jack cheese over the top.
Bake Chiles Rellenos
Preheat your oven to 375°F (approximately 190°C) (190°C (approximately 375°F)). Place the baking dish on the center rack and bake for , or until the cheese is completely melted and has a slightly golden crust on top.
Serve
After baking, let the chiles rellenos rest for about . Serve them hot with a side of Mexican rice and charro beans. Enjoy!
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- Store
Don't throw away leftover salsa; it can be used over eggs the next morning.
Variations
Simple ways to adapt this recipe.
- Use poblano peppers instead of Anaheim peppersIngredient swap
- Experiment with different melting cheeses like Oaxaca
Mozzarella, or sharp cheddar.
- Fill chiles with queso fresco
Fill chiles with queso fresco for a different flavor.
Helpful Tips
Small details that can improve the final result.
Your Notes
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