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1
Preheat broiler or grill pan to high.
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2
Heat about 3 1/2 cups stock in a sauce pot with a bay leaf to boiling.
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3
Add rice, cover pot reduce heat to low and simmer 18 minutes until tender.
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4
Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.
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5
While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel.
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6
Heat 2 tablespoons light oil in a skillet over high heat.
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7
When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes.
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8
Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper.
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9
Cook another minute or 2 then turn pan off.
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10
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.
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11
Stir into your rice pot in the last 3 to 4 minutes of its cooking time.
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12
Sprinkle the lime juice over the corn mixture.
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13
Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon.
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14
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.
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15
Serve peppers on beds of green rice.
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16
Yum-o!
