I haven't made any tex-mex food lately, and I had a craving. I saw some gorgeous poblanos at Kroger, so I decided to make stuffed poblanos. Again, keeping it vegetarian, I stuffed them with a black beans and rice mixture. Since the poblanos and rice had a kick, I served a cool corn and avocado salad on the side. This dinner is very healthy and flavorful!
Black Beans and Rice Stuffed Poblanos
Creamy Corn and Avocado Salad
4 poblanos, 3 sliced lengthwise and gutted, 1 diced
3/4 red onion, diced
2 cloves garlic, minced
1 12 oz. can diced tomatoes (mine were chipotle lime flavored)
1 c. chicken stock
1 c. quick cooking rice
2 tsp. cumin
1 tsp. chili powder
Dash of hot sauce
Salt and pepper
1 can black beans, drained
1 c. shredded cheddar cheese
1 c. frozen corn kernels, defrosted but cold
1 avocado, diced
1/4 red onion, minced
1 tbsp. minced cilantro
1/4 jalapeno, minced
Juice of 1 lime
Salt and pepper
Preheat oven to 400.
Place 3 of the peppers in a baking dish, put in the oven while you prepare rice.
In a pot over medium heat, add 1 tbsp. EVOO, red onion, garlic, 1 diced poblano, salt and pepper. Saute vegetables for a few minutes, until slightly softened.
Add tomatoes, stock, spices, and bring to a boil.
Add rice, stir, bring back to a boil, cover, turn to low and simmer 15 minutes, or until rice is cooked.
Stir in black beans.
Take poblanos out of the oven, spoon beans and rice mixture into pepper cups, top with cheddar cheese, place back in the oven and cook for another 15 minutes, or until cheese is melted and peppers are soft.
To make corn salad: Add corn, red onion, cilantro, jalapeno, lime juice, salt and pepper to a bowl. Mix well.
Add avocado, gently fold in avocado, do not break it up too much.
Keep chilled until serving.
This Argentinean dish is one of my favories of 2008 - Polenta Rellena con Jamon y Queso (Polenta with Ham and Cheese Filling)
And TWD Snickery Squares - these were also delicious!