Rice with Roasted Poblano, Spinach and Cheese

As self-proclaimed foodies, we love the show Top Chef, including their “Top Chef Masters” series, in which they pit established chefs against each other.  On the first season, a chef named Rick Bayless won.  Chef Bayless is widely acclaimed as America’s biggest proponent of authentic Mexican cuisine.  He also has two reportedly amazing restaurants in Chicago — Frontera Grill and Topolobampo.  I personally wouldn’t be able to speak in detail about how amazing they are, since I have never been (someone forgot to make reservations far enough in advance of our most recent trip to Chicago.  His name rhymes with pan).  But, pan Dan was lucky enough to go to Topolobampo once with a couple of colleagues during a work trip and says it was exquisite.  I guess the rest of us will just have to settle for the  homemade version of Chef Bayless’ delicious recipe for “Rice with Roasted Poblano, Spinach and Fresh Cheese.”

2 thoughts on “Rice with Roasted Poblano, Spinach and Cheese

    1. Whenever we use someone else’s recipe without adapting it enough to make it our own, we don’t reprint the recipe on our site, in order to avoid any copyright issues. There probably wouldn’t be a problem as long as we cite the source, but better safe than sorry! That said, we do try to incorporate the ingredient amounts within the post itself, in our own words. We cut the original recipe in half, and here are the ingredients: 2 fresh poblano peppers; 1 cup chicken broth; 1 tablespoon vegetable oil; 1 cup uncooked rice; 1/2 a white onion (chopped); 1 garlic clove (minced); 1 1/2 cups chopped fresh spinach; 3/4 cup grated queso fresco cheese (or you could use feta or goat cheese.) Hope that helps!

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