Ingredients:
1 can vegetable broth
3/4 cups water
1 1/2 cups rice
3 ears of corn, or canned or frozen
4 poblano peppers
1 lime
1/2 bag spinach
1/2 bunch cilantro
1 small pepper
1 bunch green onions
olive oil
1 yellow or red onion, chopped finely
3-4 cloves garlic, minced/crushed
1 jalapeno, seeded and chopped finely
1 can fire roasted diced tomatoes, drained
bell pepper (any color), diced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
garlic powder
onion powder
salt
pepper
queso fresco cheese, crumbled
total time: 1 hour 15-30 minutes
Directions:
1. If using ears of corn, peel and add to a boiling salted pot of water (if using frozen corn thaw, if using canned corn drain). Boil for 15 minutes turn on low and cook for an additional 15 minutes. Drain and let the corn cool.
2. On a baking sheet broil the poblano peppers until they are charred on all sides – about 15-20 minutes. Let cool.
3. Boil the rice either on the stove or a rice cooker. Rinse the 1 1/2 cups of rice well, until the water runs clear (we’re talking 5 minutes). Place into your rice cooker or pot and and 1 can of chicken broth (roughly 1 1/2 cups) plus 1/2 cup water (or whatever water to rice ratio your rice calls for). Squeeze one lime into the rice water. Cook.
4. While everything is boiling and broiling place the 1/4 cup of water, the 1/2 bag of spinach, the 1/2 bunch of cilantro, the small pepper and the green onions into a food processor – blend until like a pesto.
5. Once the corn has cooked and cooled slice off of the cob. Place into a bowl. Add the chopped onion, chopped jalapeno, and diced garlic to the bowl.
6. Heat olive oil in a skillet and once heated add the corn, onion, jalapeno, garlic and seasonings. Cook for about 5 minutes.
7. Meanwhile, add the spinach mixture to the cooked rice add salt, onion powder, and garlic powder – stir and set aside.
8. After the onion mixture has cooked add the diced tomatoes and bell peppers, cook for an additional minute. Remove from heat.
9. Slice the poblanos in half, scrapped out the seeds and lay with the insides up on a baking sheet. Scoop the rice mixture on each pepper, then scoop the onion and corn mixture. Sprinkle with the crumbled queso fresco cheese.
10. Broil the assembled peppers for 7-10 minutes until the cheese has browned.
Wow!