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1
Char the skins of the poblano chiles by placing them over a gas burner or under a hot broiler with the oven door slightly cracked.
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2
Turn the chiles until the skins are black.
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3
Remove and cool the chiles in a tightly covered bowl, then peel and finely chop or process into coarse puree in food processor.
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4
Heat extra-virgin olive oil over medium-high heat and add zucchini, onions, garlic, hot pepper, cumin, coriander, thyme, oregano, salt, and pepper, stir frequently for 10 minutes.
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5
Add in the tomato paste, and stir 1 minute more.
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6
Deglaze the pan with beer, stir in poblanos and beans and about half of the stock, bring to a bubble then reduce heat and simmer 10 to 15 minutes to combine flavors.
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7
Cool completely, cover and store for make-ahead meal.
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8
Reheat over medium heat.
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9
While the chili reheats make the rice.
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10
Melt the butter in a saucepot over medium heat and add the rice, toast a minute or 2, then stir in 1 1/2 cups stock, bring to a boil, reduce the heat and cook covered, over low heat 15 minutes.
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11
To food processor, add the spinach, cilantro, if using, and a little salt, and pulse into a fine paste.
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12
Stir the paste into the rice after 15 minutes.
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13
Turn off the heat, cover the pot and let the rice stand another 5 to 10 minutes.
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14
Fluff with a fork and serve in shallow bowls with zucchini chili and toppings of choice to garnish.
