Chiles Rellenos over Fluffy White Rice

Preparation

When you hear “chiles rellenos,” you might expect “breaded, fried, and blanketed in sauce.” But this light and versatile version celebrates the simple goodness of the chile peppers themselves: blistered and peeled, stuffed with a cheesy filling, and gently warmed by the residual heat of a pot of just-cooked rice. It pairs well with grilled chicken, steak, or fish, and shines with any salsa or pico de gallo.

*This recipe originally ran stateside on HexClad.com.

1. Char chiles in a HexClad 3.3QT Hybrid Deep Sauté Pan over high heat, turning occasionally, until charred and tender, about 15 minutes. Transfer to a cutting board to cool. Peel off blistered skins. Cut a long slit in each pepper and remove its seeds.
2. Add 2 tablespoons/25 milliliters of the oil to the pan and heat over medium heat. Add onion and garlic and cook, stirring, until lightly browned, about 1 minute. Stir in rice and cook until grains start to become translucent, about 3 minutes. Stir in broth and bouillon. Bring to a boil; reduce heat to low, cover, and simmer until rice is tender, about 15 minutes or according to package instructions. 
3. Meanwhile, toss together the cheese, parsley, oregano, salt, pepper in a bowl. Drizzle with remaining 1 tablespoon/12 milliliters oil and stir to combine. Spoon cheese mixture into chiles, about ⅓ cup/40 grams per pepper. 
4. Uncover the rice and fluff with a fork. Working quickly and carefully, arrange stuffed chiles over hot rice, seam side down. Cover and let stand so residual heat melts the cheese, about 15 minutes. If cheese is not fully melted, put uncovered pan under broiler for 3 to 5 minutes to finish melting the cheese.