Mexican Rice Stuffed Poblano Peppers Recipe

Name: Mexican Rice Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup jasmine rice; 1 (10 ounce) can Rotel tomatoes & chilies; 1/2 red onion, chopped; 3 scallions, chopped; 1 tablespoon cumin; 1 tablespoon garlic, minced; 5 poblano peppers; 4 cups water; 1 cup mexican cheese; 1 (15 ounce) can black beans

Servings: persons

1 cup jasmine rice
1 (10 ounce) can Rotel tomatoes & chilies
1/2 red onion, chopped
3 scallions, chopped
1 tablespoon cumin
1 tablespoon garlic, minced
5 poblano peppers
4 cups water
1 cup mexican cheese
1 (15 ounce) can black beans

1
Fry rice in a little olive oil until it is lightly browned. (3-5 minutes).
2
add rotel (and juice), garlic, onion, cumn.
3
fry one more minute and pour into sauce pan with the water and beans.
4
boil for 15 minutes or until tender.
5
in the mean time, slice poblano peppers in half and remove seeds.
6
Broil peppers for 3-5 minutes to begin roasting.
7
Pile rice mix on top of poblano peppers and sprinkle with cheese.
8
bake for 15-20 minutes, until cheese is lightly browned.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup jasmine rice, 1 (10 ounce) can Rotel tomatoes & chilies, 1/2 red onion, chopped, 3 scallions, chopped, and more.

Yes, Mexican Rice Stuffed Poblano Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Rice Stuffed Poblano Peppers

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