Charred Chili Relleno With Green Rice - Rachael Ray

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 cups chicken stock or 4 cups vegetable stock, divided
• 1 bay leaf
• 2 cups rice
• 4 large poblano peppers
• 3 cups black beans
• 3 tablespoons corn oil or 3 tablespoons peanut oil or 3 tablespoons vegetable oil, divided
• 1 red onion, chopped
• 1 jalapeno, seeded and chopped
• 4 garlic cloves, chopped
• 1 (15 ounce) can fire roasted diced tomatoes, drained well
• 1 1/2 teaspoons ground cumin, 1/2 palm full
• 1/2 teaspoon dried chili powder, eyeball it in your palm
• salt & freshly ground black pepper
• 1/2 cup fresh cilantro leaves
• 1/2 lb spinach leaves, deveined and coarsely chopped
• 4 scallions, coarsely chopped
• 2 limes, juice and zest of
• 1 cup shredded monterey jack pepper cheese or 1 cup monterey jack cheese

Recipe

• 1 preheat broiler or grill pan to high.
• 2 heat about 3 1/2 cups stock in a sauce pot with a bay leaf to boiling. add rice, cover pot reduce heat to low and simmer 18 minutes until tender.
• 3 place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.
• 4 while peppers and rice are working,heat 2 tablespoons light oil in a skillet over high heat. when the oil smokes or ripples add beans, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, chili, salt and pepper. cook another minute or 2 then turn pan off.
• 5 place the cilantro, spinach, scallions, lime zest, half a cup of stock and a tablespoon of oil in food processor and process into coarse green paste. stir into your rice pot in the last 3 to 4 minutes of its cooking time. sprinkle the lime juice over the bean mixture.
• 6 split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 cup cheese and place back under broiler to melt and char the cheese. serve peppers on beds of green rice.
• 7 **note: i substituted black beans, for corn. the original recipe calls for corn off the cob or frozen. i am a corn purist and only like it on the cob, but by all means use corn if you wish. i also substituted chili power for oregano as i am not much of an oregano kind of girl.