Delicious Mexican Rice Recipe: A Flavorful Delight
A creamy and flavorful Mexican rice dish featuring roasted poblano peppers and a rich sauce.
Equipment
- large pot
- skillet
- blender
Ingredients
- 4 roasted poblano peppers
- 1 pound dry spaghetti
- 1 tablespoon olive oil
- 1 small onion, chopped (about 1/4 cup)
- 1 jalapeño or serrano pepper, chopped
- 4 minced garlic cloves
- 1 cup baby spinach leaves
- 1 small bunch fresh cilantro
- 8 ounces sour cream or crema Mexicana
- 1 teaspoon chicken or vegetable bouillon granules
- ⅔ to 1 cup milk or half and half
- 8 ounces cream cheese, softened
- Salt and ground black pepper to taste
- Optional garnishes chopped cilantro, crumbled cotija cheese or queso fresco, pepitas
Instructions
- Boil salted water and cook spaghetti until al dente, reserving 1 cup of pasta water.
- Sauté onion and jalapeño in olive oil until translucent, then add garlic and spinach until wilted.
- Blend spinach mixture with poblano peppers, cilantro, sour cream, bouillon, and milk until smooth.
- Heat blended mixture, stir in cream cheese until melted, then season with salt and pepper.
- Combine spaghetti with sauce, adding reserved pasta water for creaminess, and serve garnished.
Notes
For a spicier sauce, use serrano peppers or add chili flakes. Substitute cilantro with fresh basil if preferred.