Informations supplémentaires
30 min.
|
890 kcal
|
intermediate
|
|
Printable version
1. Cook Peppers
Turn broiler on to 500°F with one rack in the centre, and one 6 inches from the top. Line a baking sheet with foil. Cut poblano in half lengthwise and remove stem and seeds. Place peppers on baking sheet, skin side down. Broil on centre rack for 10–12 minutes, until slightly softened and golden. Monitor to prevent burning.
2. Prepare Rice
Meanwhile, rinse and drain basmati rice in a fine mesh sieve. To a small pot add rice, 1¼ cups water, crumbled stock cube, rice spice and 2 tbsp. salsa blend. Stir well and bring to a boil. Reduce heat to low, cover with a lid and cook for 12–14 minutes or until grains are tender. Once cooked, remove from heat and keep lid on until ready to serve.
3. Prepare Filling
Peel garlic and trim ends. Chop garlic. Meanwhile, drain and rinse black beans in a sieve. Heat 1 tbsp. olive oil in a large non-stick skillet over medium-high. Once hot, add onion and cook 2–3 minutes until softened. Add 1/3 cup water, garlic, cumin, beans, corn and cook for 4–5 minutes, mashing some of the beans with spatula. Season to taste with salt and pepper. Stir in two-thirds of the cheese blend.
4. Finish Peppers
Once peppers are cooked, remove sheet from oven and spoon filling into peppers. Sprinkle remaining cheese blend over top and place back in oven on the top rack. Broil for 2–3 minutes until cheese is melted. Monitor closely to prevent burning.
5. Prepare Sauce and Ingredients
Heat the same skillet over medium and add 2 tbsp. water, remaining salsa blend and chipotle in adobo to taste. Cook 2–3 minutes until warmed through. Season to taste with salt and pepper. Pick and chop cilantro.
6. Serve
Divide rice on one half of serving plates. Serve sauce beside and top with peppers. Garnish everything with cilantro and pumpkin seeds. Enjoy!
398gCanned Black Beans
2unitPoblano Peppers
135gCheese Blend
1unitCilantro
10gRoasted Pumpkin Seeds
94gCorn niblets
1unitYellow Onion
1unitGarlic Clove
376mlSalsa Blend
15mlChipotle Pepper in Adobo Sauce
129gBasmati Rice
1unitVegetable Broth Cube
6gRice Spice
3gCumin Powder
What you need
pan, pot, strainer
890 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
134g
45%
fat
25g
38%
cholesterol
50mg
17%
fiber
22g
88%
protein
43g
saturated
13g
65%
sodium
1930mg
80%
sugar
13g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg