Smoky Chile Relleno Rice Bowl with Chicken

Smoky Chile Relleno Rice Bowl with Chicken Recipe

All the flavors of a cheesy chile relleno tucked into a powerhouse of a rice bowl with smoked chicken, charred chiles, queso fresco, and a quinoa-rice mix.


  • 1 cup uncooked jasmine rice
  • ½ cup uncooked quinoa (I used red quinoa)
  • 2 cups water
  • 1 large poblano pepper
  • 2 TortillaLand corn tortillas
  • 1 teaspoon vegetable oil
  • 1/3 cup Wish-Bone EVOO Garlic and Basil Dressing, plus about 1/41/2 cup more for drizzling
  • 1 package Tyson Applewood Smoked Chicken Strips
  • ½ cup cherry tomatoes, halved
  • 1 small head baby romaine leaves, washed and dried
  • 2 ripe avocadoes, peeled, pitted, and sliced
  • ½ cup queso fresco or feta cheese


  1. Heat broiler to high.
  2. Combine rice and quinoa in a fine mesh strainer and rinse with cold water until water runs clear. Transfer to a medium saucepan add water and a pinch of salt and bring to a boil over medium-high heat.
  3. Reduce heat to a low simmer, cover and cook undisturbed for 10 minutes. Remove from heat and let sit, covered for 10 more minutes. Fluff with a fork and set aside.
  4. Place poblano pepper on a baking sheet and broil until skin is charred and blackened on all sides, turning frequently, about 5-8 minutes. This can also be done over a gas flame.
  5. Put oven on bake and heat oven to 400°F. Transfer pepper to a heatproof bowl and cover with plastic wrap. Let sit until cool enough to handle, about 5-10 minutes. Once cool, remove all the blackened skin, the stem, and any seeds. Slice into thin strips.
  6. Cut tortillas into thin strips, place on a baking sheet, toss with oil and season with salt. Spread into a single layer on the baking sheet and bake until crispy, about 10-15 minutes.
  7. Toss rice and quinoa mixture with the 1/3 cup of Garlic and Basil dressing and divide rice among 4 bowls.
  8. Combine chicken, cherry tomatoes, and poblano strips then divide the chicken mixture evenly between the bowls.
  9. Divide Romaine lettuce, avocado, queso fresco, and tortilla strips between the bowls. Drizzle 1-2 tablespoon or so of dressing over everything and serve.