Rating: 3.5 stars
154 Ratings
  • 5 star values: 52
  • 4 star values: 17
  • 3 star values: 25
  • 2 star values: 41
  • 1 star values: 19
Sara Quessenberry

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Credit: Marcus Nilsson

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Adjust oven rack to the highest position; heat broiler. Cook the rice according to the package directions.

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  • Meanwhile, cut the poblanos in half lengthwise. Scoop out and discard the seeds. Place the poblanos skin-side up on a foil-lined baking sheet.

  • Broil the poblanos until the skin is charred black, 2 to 3 minutes. Remove from oven and let cool.

  • In a large bowl, combine the corn, beans, cooked rice, oil, 1 ¼ teaspoons salt, and ¼ teaspoon pepper.

  • Using your fingers or a paring knife, peel the poblanos and discard the skins.

  • Divide the poblano halves among individual plates. Spoon the rice mixture over the top and sprinkle with the cheese. Serve at room temperature.

Nutrition Facts

738 calories; calories from fat 27%; fat 22g; saturated fat 5g; cholesterol 13mg; sodium 1302mg; carbohydrates 105g; fiber 22g; sugars 7g; protein 31g.
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