-
1
Broil poblano peppers until charred lightly on all sides. Set aside.
-
2
Combine 3 1/2 c. chicken or vegetable broth, bay leaf, and 2 cups rice in a pot and cook. Put spinach, scallions, cilantro, and 1/2 c. broth in food processor. Process until finely chopped. When rice has absorbed most of its liquid, remove from heat and stir in herb mixture. Replace lid and allow remaining moisture to be absorbed.
-
3
Heat non stick skillet to med-high. Get pan completely up to temp & spray lightly with cooking spray just before adding corn. Corn should lightly char. Add onion, jalepeno, garlic, cumin, & oregano, lime zest, & stir while cooking until vegetables are tender crisp. Add tomatoes & continue cooking until heated through. Turn pan off & leave on stove.
-
4
Slit down one side of each poblano pepper & remove seeds using knife to cut & spoon to scoop. Lightly spray baking dish I place poblano peppers, cut side up in dish. Fill each pepper generously with corn filling. Sprinkle with lime juice. Top each filled pepper with cheese. Bake 10 minutes under low broiler until cheese is melted & peppers are warm/hot.
-
5
Serve with green rice.
-
6
Can also use 1 can black beans in place of 1 can corn. (Always add corn to hot pan first to allow corn to char.)
