Beef Chile Relleno, Rice And Refried Pinto Beans Recipe
Make Beef Chile Relleno, Rice And Refried Pinto Beans Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Chile Relleno
Rice
Refried Pinto Beans
Method
Beef Chile Relleno
- 1
Prepare the Peppers
Roast the poblano peppers over an open flame or in the oven until the skins are charred and blistered. Place in a bowl, cover with plastic wrap, and let steam for about 15 minutes. Once cooled, peel off the skins, cut a slit down the side, and remove the seeds.
- 2
Cook the Beef Filling
In a skillet, heat a splash of vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent. Add the ground beef, cumin, chili powder, salt, and black pepper. Cook until the beef is browned and cooked through. Stir in half of the cheese, mixing well.
- 3
Stuff the Peppers
Carefully stuff each roasted poblano pepper with the beef mixture. Place the stuffed peppers on a baking dish.
- 4
- 5
Fry the Peppers
Heat vegetable oil in a frying pan over medium heat. Dip each stuffed pepper in the egg batter, then carefully place in the hot oil. Fry until golden brown on all sides. Remove and drain on paper towels. Sprinkle with the remaining cheese before serving.
Rice
- 6
Cook the Rice
In a saucepan, heat olive oil over medium heat. Add the rice and toast for a few minutes until it starts to turn golden. Add water and salt, bring to a boil, then reduce to a simmer. Cover and cook for about 18 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork before serving.
Refried Pinto Beans
- 7
Prepare the Beans
In a skillet, heat vegetable oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent. Add the cooked pinto beans and salt. Use a potato masher to mash the beans to your desired consistency. Cook for about 5-7 minutes, stirring occasionally, until heated through.