Chiles Rellenos w/Brown Rice and Black Bean Sauce

* Exported from MasterCook Mac *

Chiles Rellenos w/Brown Rice and Black Bean Sauce

Recipe By : Low-Fat Mexican Cooking, Patrick Earvolino
Serving Size : 6 Preparation Time :0:00
Categories : Legumes Mexican & Southwestern
Rice Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large poblano peppers
1 1/2 tablespoons olive oil
1/2 medium white onions -- chopped
2 cloves garlic -- finely chopped
2 cups long-grain brown rice
1 whole serrano pepper
2 teaspoons salt -- or to taste
15 ounces cooked black beans -- with liquid
1 pinch toasted cumin seed -- or cumin powder
1/2 cup feta cheese -- crumbled *
- for garnish
chopped cilantro -- for garnish

* "Queso Ranchero" is a popular farmer's cheese in Mexico. A mild feta makes a
good substitute if you can't find the Mexican cheese.

Roast (see TIP below) and peel the poblano chiles. Slit each down one side, not
quite all the way, and remove and discard the seeds and veins; set the chiles
aside.

Heat the oil in a large saucepan over medium heat. Ad the onion and garlic and
saute for 2 minutes. Reduce the heat to medium-low, add rice, and stir-fry for
5 minutes. Add 4 cups water, the serrano chile, and salt. Stir, bring to a
boil, and cover. Reduce the heat to as low as possible and cook for 40 minutes.

Put the beans and broth in a blender and puree. Transfer them to a saucepan,
season with cumin, and warm. Remove he rice from the heat. Remove the lid,
fluff with fork, and cover. Wait 5 minutes, then stuff the chiles with rice.
Serve one chile per person, cover each with plenty of bean sauce; top with
cheese and cilantro.

Variation: Add peas, corn, or diced carrots to the rice saute for a colorful
twist.

TIP: To easily roast the chiles, place them on a cookie sheet, 2 inches from
the broiler. Turn them frequently, until the skin is charred and begins to
blister. Remove from the heat, and put them in a plastic or paper bag. Let sit
for 10 minutes. The skins will slide off easily.

Be careful no to overcook the flesh, or the chiles will fall apart when stuffed
.


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Per serving: 419 Calories; 8g Fat (18% calories from fat); 15g Protein; 73g
Carbohydrate; 11mg Cholesterol; 861mg Sodium
Food Exchanges: 4 1/2 Starch/Bread; 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat


Nutr. Assoc. : 0 0 0 0 0 0 0 0 491 0 0 0
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