*  Exported from  MasterCook Mac  *
 
             Chiles Rellenos w/Brown Rice and Black Bean Sauce
 
 Recipe By     : Low-Fat Mexican Cooking,  Patrick Earvolino
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Legumes                          Mexican & Southwestern
                 Rice                             Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      large         poblano peppers
    1 1/2  tablespoons   olive oil
      1/2  medium        white onions -- chopped
    2      cloves        garlic -- finely chopped
    2      cups          long-grain brown rice
    1      whole         serrano pepper
    2      teaspoons     salt -- or to taste
   15      ounces        cooked black beans -- with liquid
    1      pinch         toasted cumin seed -- or cumin powder
      1/2  cup           feta cheese -- crumbled *
                         - for garnish
                         chopped cilantro -- for garnish
 
 * “Queso Ranchero” is a popular farmer’s cheese in Mexico. A mild feta makes a
 good substitute if you can't find the Mexican cheese.
 
 Roast (see TIP below) and peel the poblano chiles. Slit each down one side, not
 quite all the way, and remove and discard the seeds and veins; set the chiles
 aside.
 
 Heat the oil in a large saucepan over medium heat. Ad the onion and garlic and
 saute for 2 minutes. Reduce the heat to medium-low, add rice, and stir-fry for
 5 minutes. Add 4 cups water, the serrano chile, and salt. Stir, bring to a
 boil, and cover. Reduce the heat to as low as possible and cook for 40 minutes.
 
 Put the beans and broth in a blender and puree. Transfer them to a saucepan,
 season with cumin, and warm. Remove he rice from the heat. Remove the lid,
 fluff with fork, and cover. Wait 5 minutes, then stuff the chiles with rice.
 Serve one chile per person, cover each with plenty of bean sauce; top with
 cheese and cilantro.
 
 Variation: Add peas, corn, or diced carrots to the rice saute for a colorful
 twist.
 
 TIP: To easily roast the chiles, place them on a cookie sheet, 2 inches from
 the broiler. Turn them frequently, until the skin is charred and begins to
 blister. Remove from the heat, and put them in a plastic or paper bag. Let sit
 for 10 minutes. The skins will slide off easily.
 
 Be careful no to overcook the flesh, or the chiles will fall apart when stuffed
 .
 
 
                    - - - - - - - - - - - - - - - - - -
 
 
 Per serving: 419 Calories; 8g Fat (18% calories from fat); 15g Protein; 73g
 Carbohydrate; 11mg Cholesterol; 861mg Sodium
 Food Exchanges: 4 1/2 Starch/Bread; 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat
 
 
 Nutr. Assoc. : 0 0 0 0 0 0 0 0 491 0 0 0
 _____

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