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Mexican Rice Stuffed Poblano Peppers
At a Glance
- Prep
- 15 minutes
- Cook
- 60 minutes
- Total
- 50 min
- Servings
- 5.00 serving(s)
Categories
- Main dish
Cuisine
- Mexican
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 5. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Mexican Rice Stuffed Poblano Peppers brings together 1 cup jasmine rice, 1 (10 ounce) can Rotel tomatoes & chilies, 1/2 red onion, chopped in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 5 servings.
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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
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Instructions
Fry rice in a little olive oil until it is lightly browned. (3-5 minutes).
add rotel (and juice), garlic, onion, cumn.
fry one more minute and pour into sauce pan with the water and beans.
boil for 15 minutes or until tender.
in the mean time, slice poblano peppers in half and remove seeds.
Broil peppers for 3-5 minutes to begin roasting.
Pile rice mix on top of poblano peppers and sprinkle with cheese.
bake for 15-20 minutes, until cheese is lightly browned.
Keep Cooking
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