*  Exported from  MasterCook Mac  *

          Chiles Rellenos With Brown Rice and Black Bean Sauce

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      lg            Poblano peppers
   1 1/2  tb            Olive oil
     1/2  md            White onions -- chopped
   2      cl            Garlic -- finely chopped
   2      c             Long-grain brown rice
   1                    Serrano pepper
   2      ts            Salt -- or to taste
  15      oz            Cooked black beans --
                        - with liquid
   1      pn            Toasted cumin seed or
                        - cumin powder
     1/2  c             Feta cheese -- crumbled *
                        - for garnish
                        Cilantro -- chopped,
                        - 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. Add 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 1 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" 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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