I always get excited when I find something to eat that is quick and easy. I like to cook in large batches, and I was making a pot of brown jasmine rice when I remembered that I had a poblano pepper in the fridge from a local farmer’s market. As I was surfing the web for a stuffed pepper recipe, I noticed that most called for ingredients that I did not have. So, I just grabbed the limited ingredients I had, and made some really good Spanish rice to go with my pepper. Here’s the recipe:
1 poblano pepper
1 cup brown jasmine rice (or whatever rice you have available)
1/2 cup of salsa that works with your allergies
1 tsp of chili powder that works with your allergies
Grated cheese or cheese substitute if desired
Cook rice according to package directions. Cut out the top of the pepper and take out the seeds and core. Slice down the middle. Broil for 6-7 minutes on one side and then another 6-7 minutes on the other side.
Mix 1/2 cup of salsa and 1 tsp of chili powder and warm in microwave for 1 minute or so. Add one cup of rice. If you like rice with more heat or tomato, you can add more salsa and chili power.
Place rice mixture in pepper and top with cheese. Enjoy!