- 35 mins
- 70 mins
Ingredients
- 1 1/3 cups cooked instant brown rice (cooked as directed on package, omitting margarine and salt)
- 8 large (5-inch) Anaheim chiles or 4 medium poblano chiles
- 1 (15-oz.) can black beans, drained, rinsed
- 1/3 cup frozen whole kernel corn, thawed*
- 4 green onions, sliced (1/2 cup)
- 1/2 cup salsa
- 4 oz. (1 cup) shredded colby-Monterey Jack cheese blend
Preparation
Step 1
Heat oven to 400°F. Spray large cookie sheet with nonstick cooking spray.
Step 2
While rice is cooking, in Dutch oven, bring 2 quarts (8 cups) water to a boil. Slit each chile lengthwise on 1 side from stem to within 1/2 inch of tip. At stem end of slit, cut crosswise forming a T-shaped cut with stem still attached. Cook chiles in boiling water for 4 to 8 minutes or just until tender. Rinse with cold water. Remove seeds and veins with tip of knife.
Step 3
In medium bowl, combine cooked rice, beans, corn, onions, salsa and 1/2 cup of the cheese; mix well. Fill each Anaheim chile with about 1/3 cup filling or each poblano chile with about 3/4 cup filling. Place peppers on sprayed cookie sheet; cover with foil.
Step 4
Bake at 400°F. for 10 to 12 minutes or until hot. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake an additional 2 to 3 minutes or until cheese is melted.