Charred Chili Relleno with Green Rice
adapted from Rachael Ray Recipe by Karen
2 cups uncooked white rice
4 C stock, divided (I used Imagine No Chicken Broth)
1 bay leaf
4 large poblano peppers
6 ears corn on cob or 3 C frozen corn kernels
3 T oil, divided
1 red onion, chopped
4 cloves garlic, chopped
1 jalapeno, seeded & chopped
1 15 oz. can fire roasted diced tomatoes, drained well (I didn't see this and put the whole thing in)
1 1/2 t gr. cumin
1/2 t dried oregano
salt & fresh ground pepper
1/2 C cilantro leaves
1/4 lb spinach leaves, deveined & coarsely chopped
4 gr. onions, coarsely chopped
2 limes, juiced
1 C shredded Monterey Jack cheese
Preheat broiler on high or turn on BBQ grill. Heat about 3 1/2 C stock in saucepan with a bay leaf to boiling. Add rice, cover pot, reduce heat to low & simer 18 mins.
Place poblanos under broiler or on hot grill and char evenly all over - about 15 mins. When done, place in plastic bag on counter and allow to cool. Twist top. Grill the corn if using corn on cob or lay frozen corn out on clean towel to defrost and dry.
Heat 2 T oil in skillet over med. high. When oil is hot, add corn, onion, jalapenos and toss until vegetables char at the edges and onions are tender - 4-5 mins. Reduce heat to med. high & add garlic, tomatoes and season with cumin, oregano, salt & pepper. Cook another 2 mins and turn off. Place cilantro, spinach, gr. onions and 1/2 C stock and T of oil in food processor and process into coarse green paste. (Missed this instruction too. I didn't add the stock or oil. I pulsed in blender in about 3 batches.) Stir into rice pot in last 3-4 mins of cooking time. Sprinkle lime juice over corn mixture. Slip skins off peppers.
Split peppers open but not in half with small knife and clean out seeds and membrane. Place in shallow baking dish & stuff each with corn mix. Top with 1/4 C cheese and place under broiler to melt and char the cheese. Serve on bed of green rice. Yum!