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Ingredients
- 1 cup uncooked long grain rice
- 1-3/4 cups chicken stock
- 1/4 tsp chili powder
- 1/4 bunch fresh cilantro
- 6 medium-large poblano peppers
- 4 oz monterrey jack cheese
- 3/4 cup salsa
- 1 can black beans
- spray oil
Ingredients
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Instructions
- Cook the rice in a medium pot with 1.75 cups of water and two buillion cubes. While the rice is cooking, finely chop the cilantro. Mix the cilantro and chili powder into the rice after it has finished cooking. Set the rice aside until you are ready to use it.
- While the rice is cooking, roast the poblanos. Preheat the broiler to 400 degrees. Spray a baking sheet and coat all sides of the poblano peppers with non-stick spray (you can rub olive oil all over them but I find spraying is much easier). Place the baking sheet a few inches under the broiler (I use the second rack level) and broil on each side for 5 minutes.
- After broiling the poblanos, the skin should be blistered and bubbly. Immediately place the peppers into a ziplock bag for about 15 minutes to allow the steam to loosen the skin. Remove them from the bag and peel away as much of the skin as possible (be gentle and it is okay if you can’t get ALL of the skin).
- Cut a boat shaped piece out of each pepper and then carefully remove the seeds and seed pod. Save the pieces of pepper that are removed to make the openings because it makes a great ingredient for salads, burrito bowls or quesadillas (breakfast quesadilla anyone?).
- Preheat the oven to 350 degrees (bake, not broil this time). Gently fill the peppers with layers of seasoned rice, salsa, cheese and beans. I began with rice (1/3 to 1/2 cup), then 1 Tbsp of salsa, 1/3 oz. of cheese, beans (as much as I could stuff in), then more salsa and cheese (same amounts as before).
- Place the peppers back in the oven and bake until they are heated through and the cheese is melted (about 20 minutes). Enjoy!