Charred Chili Relleno with Green Rice

prep time:: 0 min

Serving size: 4

ingredients

4 C chicken or vegetable stock -- divided
1 bay leaf
2 C white rice
4 large poblano peppers
2 tbsp canola or vegetable oil -- divided
4 ears corn on the cob or 3 cups frozen corn kern -- (4 to 5)
1 red onion -- chopped
1 jalapeno -- seeded and chopped
4 cloves garlic -- chopped
1 can -- 28 ounces, fire roas
1 1/2 tsp cumin (1/2 palmful)
1 tsp dried oregano -- eyeball it in your p
Salt and pepper
1/2 C cilantro leaves
1 10 oz sack baby spinach
4 scallions -- coarsely chopped
1 lime
1 C shredded Chihuahua -- or Monterey Jack che

directions

Preheat broiler or grill pan to high.

Heat about 3 1/2 cups stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender.

Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.

While peppers and rice are working, scrape the corn off the cob: invert a small bowl and place it in the bottom of a large bowl. Stand cobs on end and scrape off kernels. They will collect in the large bowl. To use defrosted frozen corn, pop it in microwave to take the chill off -- a couple of minutes on defrost setting will do it. Drain and dry the corn by spreading out on clean kitchen towel. Heat 2 tablespoons of canola or vegetable oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4-5 minutes. Reduce heat to medium high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.

Place the cilantro, spinach, scallions, zest of a lime, half a cup of stock and a tablespoon of oil in food processor and process into coarse green paste. Stir the green paste into your rice just before serving.

Squeeze the lime juice over the corn mixture.

Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, mounding it out of the peppers then top with 1/4 cup cheese and place back under broiler to melt and char the cheese.

Serve peppers along side green rice. Yum-o!

Source: “Rachael Ray” S(Internet Address): “http://www.rachaelray.com/recipe.php?recipe_id=1052&r=521,650,102,589,252,324,362,250,1052,858,911” - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 393 Calories; 1g Fat (2.1% calories from fat); 9g Protein; 87g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 5 Grain(Starch); 2 Vegetable; 0 Fruit; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Source: Karen