Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, cheesy rice stuffed poblanos. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Cheesy Rice Stuffed Poblanos is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Cheesy Rice Stuffed Poblanos is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have cheesy rice stuffed poblanos using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Cheesy Rice Stuffed Poblanos:

1. Get 2 Poblano Peppers
2. Prepare 1 Yellow Onion
3. Make ready 1 Lime
4. Prepare 4 tbsp Sour Cream
5. Make ready 1 Avocado
6. Get 3/4 cup Jasmine Rice
7. Take 1 Roma Tomato
8. Prepare 1 Chili Pepper
9. Take 1 oz Chicken Stock
10. Get 1/2 cup Shredded Monterey Jack Cheese
11. Take 4 tsp Cooking Oil
12. Take 2 tsp Olive Oil
13. Prepare 1 1/4 cup Water
14. Make ready Salt and Pepper, to Season

Instructions to make Cheesy Rice Stuffed Poblanos:

1. Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve poblanos lengthwise; remove and discard stems and seeds. Drizzle each half with oil; season with salt and pepper. Place on a baking sheet and roast on middle rack until softened, 15 minutes.
2. While poblanos roast, bring 1¼ cups salted water to a boil in a small pot. Stir in rice, then cover and reduce heat to low. Cook until rice is tender, 15 minutes. Meanwhile, halve, peel, and dice onion. Dice tomato. Zest and quarter lime. Mince chili. In a small bowl, combine sour cream, 1 TBSP water, and lime zest to taste. Season with salt and pepper.
3. Heat a large drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add onion and cook, stirring occasionally, until slightly softened, 3-4 minutes. Stir in stock concentrate, Southwest Spice, half the tomato, 2 TBSP water, salt, and pepper. Cook, stirring, until softened, 2-3 minutes. Turn off heat.
4. Stir cooked rice into pan until thoroughly combined. Return pan to medium-high heat. Stir in 1 TBSP butter until melted. Turn off heat. Season with salt and pepper.
5. Once poblanos are done roasting, stuff each half with as much filling as will fit. Nestle into pan with remaining filling. Sprinkle poblano halves with Monterey Jack. Bake until cheese is melted and slightly crisp, 7-8 minutes.
6. Meanwhile, halve, peel, and pit avocado, then dice. Place in a medium bowl with remaining tomato and lime juice to taste. Season with salt and pepper; toss to combine. Divide remaining filling and stuffed poblanos between plates. Top with avocado salsa, crema, and chili if desired. Serve with any remaining lime wedges on the side.
7. Ready to serve and ENJOY!

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