Mexican Rice Stuffed Poblano Peppers

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

Ingredients

• Servings: 5
• 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

Recipe

• 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.