Pimientos Rellenos de Arroz
Pimientos Rellenos de Arroz is a vegetarian dinner packed with rice, beans, vegetables and cheese. It is made with the bold, authentic flavors from HERDEZ® Roasted Salsa Verde and HERDEZ® Habanero Hot Sauce.
8-10
5 minutes
20 minutes
25 minutes
Ingredients
- 4-5 large red bell peppers, halved with insides scooped out
- 2 tablespoons olive oil divided
- 1 medium yellow onion, finely chopped
- 3 cloves garlic minced
- 1/2 cup uncooked long grain rice
- 1 1/2 cups vegetable stock
- 1 cup HERDEZ® Roasted Salsa Verde
- 2 tablespoons taco seasoning
- 15-ounces black beans, drained and rinsed
- 15-ounces corn, drained
- 1 1/2 cups shredded Pepper Jack cheese
- Salt to taste
GARNISH
- HERDEZ® Habanero Hot Sauce drizzle
- Fresh cilantro, chopped
Directions
- Preheat oven to 350°.
- Brush bell peppers with 1 tablespoon of olive oil inside and out. Roast them in oven for 10 to 15 minutes, or until they’re just undercooked.
- Heat 1 tablespoon of olive oil in large skillet over medium heat. Add onion and cook 4 minutes, or until just softened. Add garlic to skillet and cook for another minute.
- Stir in rice, then pour in vegetable stock. Add HERDEZ® Roasted Salsa Verde, taco seasoning, and pinch of salt.
- Allow it to cook covered over low heat for 15 minutes, or until the rice is fully cooked. (Stir rice every few minutes so it does not stick to the bottom.)
- Add drained black beans and corn to skillet, cook additional 2-3 minutes.
- Take roasted peppers out of the oven and evenly fill each halve with the rice mixture.
- Add cheese to the tops and bake, uncovered, for 5 minutes, or until cheese is bubbling.
- Garnish with HERDEZ® Habanero Hot Sauce drizzle and fresh cilantro.