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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is my own creation . . . love Spanish rice and poblano peppers! This can also be made using left-over Spanish rice (Spanish Rice). For directions on how to roast peppers see note at the bottom. Ingredients:
1 cup onion, finely chopped |
1 garlic clove, minced |
1 tablespoon vegetable oil |
1 (16 ounce) can diced tomatoes |
1 1/2 cups water |
1/2 cup bottled chili sauce |
1 jalapeno, seeded and minced (optional) |
1/2 teaspoon chili powder |
1/2 teaspoon cumin |
1 teaspoon salt |
1 dash pepper |
1 teaspoon brown sugar |
1/2 teaspoon worcestershire sauce |
1/4 cup fresh cilantro (optional) |
3/4 cup uncooked white rice |
6 large poblano peppers, roasted |
1 (15 ounce) can black beans, drained |
8 ounces monterey jack cheese, shredded (2 cups, divided) |
Directions:
1. Spanish Rice (can be made in advance):.
2. Sauté onion, garlic and pepper in vegetable oil until tender.
3. Add rest of ingredients.
4. Stir, cover and simmer for 35-40 minutes.
5. Stuffed Peppers:.
6. Spray casserole dish with non-stick spray.
7. Cut slit in one side of each chili, removing seeds and membrane, carefully leaving the stem intact.
8. Mix together Spanish rice, beans and 1 cup cheese.
9. Divide the rice/bean mixture between the poblano peppers.
10. Place in casserole dish, cover and bake in 350°F oven for 35 minutes or until chiles are tender.
11. Sprinkle top with remaining cheese (1 cup) and continue baking until melted (approximately 5 minutes).
12. Note: Place peppers on a foil-lined baking sheet. Bake in a 425°F oven for 20-25 minutes until skin is bubbly and browned. Cool in ziplock bag or covered casserole dish for 30 minutes or until cool enough to handle. Peel skin. This process can also be done on an outside grill or over a gas burner.
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