Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, cheesy rice stuffed poblanos. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Cheesy Rice Stuffed Poblanos is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Cheesy Rice Stuffed Poblanos is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook cheesy rice stuffed poblanos using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Cheesy Rice Stuffed Poblanos:

1. Prepare 2 Poblano Peppers
2. Make ready 1 Yellow Onion
3. Take 1 Lime
4. Take 4 tbsp Sour Cream
5. Get 1 Avocado
6. Prepare 3/4 cup Jasmine Rice
7. Prepare 1 Roma Tomato
8. Get 1 Chili Pepper
9. Get 1 oz Chicken Stock
10. Prepare 1/2 cup Shredded Monterey Jack Cheese
11. Take 4 tsp Cooking Oil
12. Make ready 2 tsp Olive Oil
13. Make ready 1 1/4 cup Water
14. Take Salt and Pepper, to Season

Steps to make Cheesy Rice Stuffed Poblanos:

1. Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve poblanos lengthwise; remove and discard stems and seeds. Drizzle each half with oil; season with salt and pepper. Place on a baking sheet and roast on middle rack until softened, 15 minutes.
2. While poblanos roast, bring 1¼ cups salted water to a boil in a small pot. Stir in rice, then cover and reduce heat to low. Cook until rice is tender, 15 minutes. Meanwhile, halve, peel, and dice onion. Dice tomato. Zest and quarter lime. Mince chili. In a small bowl, combine sour cream, 1 TBSP water, and lime zest to taste. Season with salt and pepper.
3. Heat a large drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add onion and cook, stirring occasionally, until slightly softened, 3-4 minutes. Stir in stock concentrate, Southwest Spice, half the tomato, 2 TBSP water, salt, and pepper. Cook, stirring, until softened, 2-3 minutes. Turn off heat.
4. Stir cooked rice into pan until thoroughly combined. Return pan to medium-high heat. Stir in 1 TBSP butter until melted. Turn off heat. Season with salt and pepper.
5. Once poblanos are done roasting, stuff each half with as much filling as will fit. Nestle into pan with remaining filling. Sprinkle poblano halves with Monterey Jack. Bake until cheese is melted and slightly crisp, 7-8 minutes.
6. Meanwhile, halve, peel, and pit avocado, then dice. Place in a medium bowl with remaining tomato and lime juice to taste. Season with salt and pepper; toss to combine. Divide remaining filling and stuffed poblanos between plates. Top with avocado salsa, crema, and chili if desired. Serve with any remaining lime wedges on the side.
7. Ready to serve and ENJOY!

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