To add a bit more heat to this side dish, substitute Monterey Jack cheese with jalapeño peppers for the regular Monterey Jack. In order to streamline the preparation, we roasted the nopales with the chiles.

Recipe by Cooking Light April 2001


Recipe Summary

8 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°.

  • Place the nopales and chiles on a baking sheet coated with cooking spray; bake at 375° for 20 minutes or until chiles are blackened and nopales are tender, turning nopales once. Place chiles in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; chop chiles to measure 1/2 cup. Chop nopales to measure 1 cup.

  • Reduce oven temperature to 350°.

  • While nopales and chiles cook, prepare the rice. Heat oil in a Dutch oven over medium heat. Add onion and garlic, and sauté 5 minutes or until tender. Add rice, and sauté 2 minutes. Add broth, and bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed. Cool slightly.

  • Add nopalitos (chopped nopales), chiles, yogurt, sour cream, and pimiento to rice mixture; stir until well-blended. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray, and sprinkle with cheese. Bake at 350° for 12 minutes. Broil 8 minutes or until lightly browned.

Nutrition Facts

274 calories; calories from fat 26%; fat 7.8g; saturated fat 4.3g; mono fat 2.6g; poly fat 0.5g; protein 13.2g; carbohydrates 35.9g; fiber 1.2g; cholesterol 17mg; iron 2.2mg; sodium 344mg; calcium 297mg.