Rio Bravo Rice Stuffed Poblanos
Elevate your weeknight dinner game with these vibrant Rio Bravo Rice Stuffed Poblanos! Featuring smoky roasted poblano peppers filled with a hearty mixture of fluffy rice, black beans, and zesty tomato sauce, this crowd-pleasing dish is perfectly seasoned with cumin, chili powder, and garlic for a bold flavor punch. Topped with melty Monterey Jack cheese and a fresh cilantro garnish, these stuffed peppers are baked to perfection, offering a delicious fusion of textures and tastes. A squeeze of lime adds a refreshing citrus kick that enhances every bite. Ready in just an hour, this vegetarian-friendly recipe is ideal as a standalone main course or alongside a crisp salad or crunchy tortilla chips. Perfect for those seeking a wholesome, easy-to-make meal with a Southwestern flair!
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Recipe Information
Ingredients
- 6 whole Poblano peppers
- 2 tablespoons Olive oil
- 1 cup White or long-grain rice
- 2 cups Water or chicken broth
- 1 cup Black beans
- 1 cup Tomato sauce
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 1 cup Shredded Monterey Jack cheese
- 2 tablespoons Chopped fresh cilantro
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 whole Lime
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Place the poblano peppers on the prepared baking sheet. Drizzle them with 1 tablespoon of olive oil and rub to coat evenly. Roast in the preheated oven for 15-20 minutes, turning halfway through, until the peppers are blistered and slightly charred. Remove from the oven and set aside to cool.
While the peppers roast, prepare the rice. In a medium saucepan, combine the rice and water or chicken broth. Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the cooked rice, black beans, tomato sauce, cumin, chili powder, garlic powder, salt, and black pepper. Stir to combine and cook for 5 minutes, allowing the flavors to meld. Remove from heat.
Carefully peel the blistered skin from the roasted poblano peppers. Make a slit lengthwise down each pepper and gently remove the seeds and membranes, being careful not to tear the peppers.
Stuff each poblano pepper with the prepared rice mixture, filling them generously. Place the stuffed peppers in a baking dish.
Sprinkle the shredded Monterey Jack cheese evenly over the stuffed peppers. Return the dish to the oven and bake at 400°F (200°C) for 10-12 minutes, or until the cheese is melted and bubbly.
Remove the peppers from the oven and garnish with fresh cilantro. Squeeze lime juice over the top for added brightness before serving.
Serve the Rio Bravo Rice Stuffed Poblanos hot as a main dish, paired with a crisp salad or tortilla chips.
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 4.5 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 425 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
