Bean and cheese stuffed poblanos and “stuck pot” red rice
lackberry-eating in late September
lackberry-eating in late September
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Ingredients

  • Bean and Cheese Stuffed Poblanosserves 6
  • 6 large, shiny, firm-fleshed poblano peppers (they may be called “pasilla” peppers at your market)
  • 2 cans (14 ounces each) black beans, one drained, one with liquid reserved
  • 8 ounces cheddar cheese, as sharp as you like it
  • ½ a red onion, diced
  • 4 cloves garlic, finely minced
  • 1 teaspoon cumin
  • (you may find you want salt for this, you may not. It will depend on your taste and how salty your black beans are. Taste first, add second)
  • ¼ cup crumbled queso fresco
  • ¼ cup toasted pumpkin seeds
  • 1 whole avocado, cut into small chunks
  • 2 tablespoons cilantro
  • squeeze of lime juice
  • Serves 6-8
  • 1-½ cups long grain white rice
  • ¼ cup olive oil, divided
  • ½ a large onion, diced (the other half of the one you used for the peppers is convenient)
  • 4 cloves garlic, finely minced
  • part or all of 1 jalapeno, ribs and seeds removed, finely diced (optional)
  • ½ cup fresh or defrosted frozen corn
  • juice of 1 lime
  • 14.5 ounce can diced tomatoes, drained, juice reserved
  • Water as needed (see procedure)
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • fresh cilantro to serve, if desired
  • queso fresco to serve, if desired

Instructions

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