Mexican Rice Stuffed Poblano Peppers |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 5 |
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homemade mexican rice on top of poblano peppers with mexican cheeses. Ingredients:
1 cup jasmine rice |
1 (10 ounce) can rotel tomatoes & chilies |
1/2 red onion, chopped |
3 scallions, chopped |
1 tablespoon cumin |
1 tablespoon garlic, minced |
5 poblano peppers |
4 cups water |
1 cup mexican cheese |
1 (15 ounce) can black beans |
Directions:
1. Fry rice in a little olive oil until it is lightly browned. (3-5 minutes).
2. add rotel (and juice), garlic, onion, cumn.
3. fry one more minute and pour into sauce pan with the water and beans.
4. boil for 15 minutes or until tender.
5. in the mean time, slice poblano peppers in half and remove seeds.
6. Broil peppers for 3-5 minutes to begin roasting.
7. Pile rice mix on top of poblano peppers and sprinkle with cheese.
8. bake for 15-20 minutes, until cheese is lightly browned.
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