Recipe by loveleesmile
From Rachael Ray. Name is a bit of a misnomer. Not really a relleno...just a stuffed pepper, really good though.
- 4 cups chicken stock or 4 cups vegetable stock, divided
- 1 bay leaf
- 2 cups white rice
- 4 large poblano peppers
- 3 cups black beans
- 3 tablespoons corn oil or 3 tablespoons peanut oil or 3 tablespoons vegetable oil, divided
- 1 red onion, chopped
- 1 jalapeno, seeded and chopped
- 4 garlic cloves, chopped
- 1 (15 ounce) canfire roasted diced tomatoes, drained well
- 1 1⁄2 teaspoons ground cumin, 1/2 palm full
- 1⁄2 teaspoon dried chili powder, eyeball it in your palm
- salt & freshly ground black pepper
- 1⁄2 cup fresh cilantro leaves
- 1⁄2 lb spinach leaves, deveined and coarsely chopped
- 4 scallions, coarsely chopped
- 2 limes, juice and zest of
- 1 cup shredded monterey jack pepper cheese or 1 cup monterey jack cheese
Directions See How It's Made
- 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.