Quick and Easy Chili Relleno Rice

Quick and Easy Chili Relleno Rice is not only delicious but it is so easy to make! The perfect side dish alongside anything really. Not overly spiced, creamy with just a hint of roasted chilis. 

One evening while preparing dinner together, my daughter and I came up with this easy and delicious side dish. The first time we made it, we were using up the last of the roasted chilis we had in the freezer. We had actually intended to make Chili Rellenos but our stash of chilis was not going to make that happen. The chilis when thawed, deseeded, and set out for stuffing were too small and honestly, we did not have enough of them for Rellenos for the whole family. 

That's when my daughter Jess suggested we make a side dish of Chili Relleno rice. So we did!  We enjoyed it alongside whatever else we had made for our dinner, now long forgotten in the memory of how much everyone enjoyed that rice dish! A few days ago I remarked that I wanted to write up what we had cooked and turn it into an actual recipe. One we could go back to time and time again. Because we have a habit of making something recipe worthy and then not writing it down...and I did not want that to be the fate of Quick and Easy Chili Relleno Rice. 

We love having cooked brown rice in the freezer, ready to go. Through the years I have taken advantage of cooked rice frequently to get a speedy meal on the table. But this time I used one of those handy containers of cooked rice to create a whole new side dish that we loved. You may use plain Brown Rice or Coconut Brown Rice, it is your choice. We enjoyed our Quick and Easy Chili Relleno Rice made with coconut brown rice for a creamy texture in the finished dish. But I must warn you, while this is delicious, it is not necessarily pretty...

Some thoughts on this recipe:

By all means, if you are fortunate to have freshly roasted chilis, use them! About 1 cup of diced chilis will work. 

Coconut Brown Rice will produce a creamier dish than plain Brown Rice. 

If you forgot to get the rice from the freezer, simply thaw a bit in the microwave and proceed.

The diced jack cheese is folded into the rice before serving to create little pockets of cheese!

Ingredients needed for this recipe:

• Coconut Brown Rice
• or 
• Brown Rice
• Roasted chilis
• chicken stock or broth
• garlic 
• jack cheese

You will also need the following:

• kitchen knife
• cutting board
• measuring cups
• measuring spoons
• mediums sized saucepan with a lid
• silicone spatula
• serving dish

Now we are ready to begin!

Quick and Easy Chili Relleno Rice

by the seat of my pants!

4 c cooked brown rice, see above

3 4oz cans roasted chilis

1/3 c chicken stock

garlic or garlic seasoning to equal 1 clove of garlic

4 oz jack cheese, diced

Place the chicken stock and garlic seasoning into the medium-sized saucepan. Add the chilis (do not drain). Bring to a simmer and let simmer for 3 - 5 minutes. 

Add the rice, and gently break it apart if needed. Cover the saucepan and let simmer to heat the rice. 

While the rice and chili mixture is heating, dice the jack cheese. 

Remove the lid and gently stir the rice mixture. Adjust seasoning if desired. Fold the diced jack cheese into the rice. Immediately turn the mixture into the serving bowl. Allow it to rest for a moment to melt the cheese and then serve. 

Storage options for Quick and Easy Chili Relleno Rice. Store covered in the refrigerator for up to three days. You may reheat using a microwave or if desired, turn it into a baking pan and reheat it in the oven. 

UPDATE:  For your convenience, a "copy and paste" version of Quick and Easy Chili Relleno Rice has been included below. 

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Printable "copy and paste" version:

Quick and Easy Chili Relleno Rice

by the seat of my pants!

4 c cooked brown rice, see above

3 4oz cans roasted chilis

1/3 c chicken stock

garlic or garlic seasoning to equal 1 clove of garlic

4 oz jack cheese, diced

Place the chicken stock and garlic seasoning into the medium-sized saucepan. Add the chilis (do not drain). Bring to a simmer and let simmer for 3 - 5 minutes. 

Add the rice, and gently break it apart if needed. Cover the saucepan and let simmer to heat the rice. 

While the rice and chili mixture is heating, dice the jack cheese. 

Remove the lid and gently stir the rice mixture. Adjust seasoning if desired. Fold the diced jack cheese into the rice. Immediately turn the mixture into the serving bowl. Allow it to rest for a moment to melt the cheese and then serve. 

Storage options for Quick and Easy Chili Relleno Rice. Store covered in the refrigerator for up to three days. You may reheat using a microwave or if desired, turn it into a baking pan and reheat it in the oven. 

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