Charred Chili Relleno With Green Rice Rachael Ray Recipes

Steps:

• Preheat broiler or grill pan to high.
• 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.
• Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.
• 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.
• 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.
• 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.
• **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.