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Ingredientes
- 6 lrg poblano peppers
- 1 1/2 Tbsp. extra virgin olive oil
- 1/2 med white onions minced
- 2 x cloves garlic finely minced
- 2 c. long-grain brown rice
- 1 whl serrano pepper
- 2 tsp salt or possibly to taste
- 15 ounce cooked black beans with liquid
- 1 pch toasted cumin seed or possibly cumin pwdr
- 1/2 c. feta cheese crumbled * for garnish minced cilantro for garnish
Direcciones
- * "Queso Ranchero" is a popular farmer's cheese in Mexico. A mild feta makes a good substitute if you cannot find the Mexican cheese.
- Roast (see TIP below) and peel the poblano chiles. Slit each down one side, not quite all the way, and remove and throw away the seeds and veins; set the chiles aside.
- Heat the oil in a large saucepan over medium heat. Ad the onion and garlic and saute/fry for 2 min. Reduce the heat to medium-low, add in rice, and stir-fry for 5 min. Add in 4 c. water, the serrano chile, and salt.
- Stir, bring to a boil, and cover. Reduce the heat to as low as possible and cook for 40 min.
- Put the beans and broth in a blender and puree. Transfer them to a saucepan, season with cumin, and hot. Remove he rice from the heat.
- Remove the lid, fluff with fork, and cover. Wait 5 min, then stuff the chiles with rice. Serve one chile per person, cover each with plenty of bean sauce; top with cheese and cilantro.
- Variation: Add in peas, corn, or possibly diced carrots to the rice saute/fry for a colorful twist.
- TIP: To easily roast the chiles, place them on a cookie sheet, 2 inches from the broiler. Turn them frequently, till the skin is charred and begins to blister. Remove from the heat, and put them in a plastic or possibly paper bag. Let sit for 10 min. The skins will slide off easily.
- Be careful no to overcook the flesh, or possibly the chiles will fall apart when stuffed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 6 servings | |
| Calories 538 | |
| Calories from Fat 77 | 14% |
| Total Fat 8.88g | 11% |
| Saturated Fat 2.96g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 923mg | 38% |
| Potassium 1217mg | 35% |
| Total Carbs 93.5g | 25% |
| Dietary Fiber 13.1g | 44% |
| Sugars 2.94g | 2% |
| Protein 22.16g | 35% |
