Kimmie Bee’s Mexican Rice


A few years ago, one of my girlfriends took me to a Mexican fusion restaurant named Bien Trucha. She knows how much I love Mexican food and was so excited to have me try this place. The food is OUTSTANDING; drinks delicious and it just has an overall good vibe. I felt like I was in Miami. Great music, beautiful people and a swanky ambiance. I fell in LOVE! They do EVERYTHING right! No, really, they do! The rice and beans (my take on the bean recipe coming soon) was probably some of the best I’ve ever had. So, in true Kimmie Bee fashion, I set out to duplicate it based upon my inquiries to the wait staff and my taste buds. First time I tried it … Fail. A little tweaking here and there and I must say that now it’s pretty spot on. If you like Chipotle’s burrito bowls and their cilantro/lime rice, you will LOVE this rice.  This recipe takes it to a whole other level.  You will need :

6 cups of hot rice, cooked according to the instructions on the packaging

2 poblano peppers

1 cup of sour cream

1 1/2 cups of chihuahua cheese, shredded

the juice of one lime (two if they are very small)

1/2 cup of chopped cilantro

kosher salt and freshly ground black pepper to taste

While the rice is cooking, blister two poblano peppers directly on top of the stove (gas) or under a broiler until the skin is blackened. Place the peppers in a plastic bag and leave them for 15 minutes. After 15 minutes, remove the peppers from the bag, take off the charred skin, remove the stem and seeds and finely chop. Once the rice is done, add the chopped peppers, sour cream, cheese, cilantro and lime juice to the hot rice. Gently fold the ingredients into the rice, season with salt & pepper and serve. This rice is delicious as a side to my fajitas, tacos or make your own burrito bowl! SO GOOD!!!


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