Charred Chili Relleno with Green Rice

foodnetwork.com

Kathi

4 cups chicken or vegetable stock, divided

1 bay leaf

2 cups white rice

4 large poblano peppers

6 ears corn on the cob or 3 cups frozen corn kernels

3 tablespoons avocado oil, divided

1 red onion, chopped

1 jalapeno, seeded and chopped

4 cloves garlic, chopped

1 (15-ounce) can fire roasted diced tomatoes, drained well

1 ½ teaspoons ground cumin, ½ palm full

½ teaspoon dried oregano, eyeball it in your palm

Salt and freshly ground black pepper

½ cup fresh cilantro leaves

½ pound spinach leaves, deveined and coarsely chopped

4 scallions, coarsely chopped

2 limes, zested, juiced

1 cup shredded Chihuahua cheese, Asadero or Monterey Jack

Note: Ingredients may have been altered from the original.

Directions at foodnetwork.com

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