Chile Relleno Lunch Recipe
One chile relleno with rice and beans.
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Ingredients
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Chile Relleno
Rice
Beans
Method
Chile Relleno
- 1
Prepare the Peppers
Preheat your oven to 400°F (200°C). Roast the poblano peppers on a baking sheet until the skin becomes charred and blistered, about 20 minutes. Remove from the oven and place in a plastic bag for 10 minutes to steam, then peel the skin off.
- 2
Stuff the Peppers
Once cooled, make a slit in the side of each pepper and remove the seeds. Stuff each pepper with Monterey Jack cheese.
- 3
- 4
Fry the Peppers
Heat vegetable oil in a deep skillet over medium heat. Dip each stuffed pepper in the batter, then carefully place in the hot oil. Fry until golden brown, about 3-4 minutes on each side. Remove and drain on paper towels.
Rice
- 5
Cook the Rice
In a saucepan, combine the long-grain rice, vegetable broth, minced garlic, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed and the rice is tender.
Beans
- 6
Prepare the Beans
In a small saucepan, heat the canned black beans over medium heat. Stir in cumin and salt. Cook for 5-7 minutes until heated through.