Initial commit

Baked Chile Relleno with Black Beans.cook

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+---
+title: Baked Chile Relleno with Black Beans
+servings: 2
+prep_time: 25 minutes
+time: 25 minutes
+category: main course
+description: "Roasted poblano peppers stuffed with a black bean and Monterey Jack filling, baked with ranchero sauce."
+tags:
+  - mexican
+  - peppers
+  - vegetarian
+---
+
+Preheat the #oven to high broil with a rack near the broiler.
+
+Place @poblano peppers{2-3} on a #sheet pan and broil ~{5-7%minutes} or until charred all over, turning occasionally.
+
+In a #pot, heat @oil{1%tsp} over medium.
+
+Add @long grain rice{3/4%cup}, Rice Starter & @salt{1/4%tsp} and stir to toast for ~{2-3%minutes}.
+
+Add @water{1.5%cups}, bring to a boil, then reduce heat to medium-low, cover and cook ~{12-15%minutes}.
+
+Place charred peppers in a #bowl, cover tightly with plastic wrap or foil, then set aside for ~{5%minutes}.
+
+Lower oven temp to 450°F.
+
+Chop @cilantro{3%tbsp}.
+
+Remove seeds and mince HALF of @jalapeño{1}—save remainder for another use or slice for garnish.
+
+Peel skin from peppers—it's ok if it doesn't all come off, and do not rinse!
+
+Cut a slit in the peppers from end to end and remove stem and seeds.
+
+In a large ovenproof #sauté pan, heat @oil{1%tbsp} over medium heat.
+
+Drain and rinse @black beans{1%cup}.
+
+Add Filling Starter & jalapeño then cook ~{1%minute}.
+
+Add black beans & @cumin{1/2%tsp}, cook ~{2-3%minutes}, then season with @salt{} & @pepper{} and transfer to a #bowl.
+
+Wipe out the pan used for filling and spread @La Luz ranchero sauce{1%cup} on the bottom.
+
+Combine black bean mixture with @Monterey Jack{1 1/4%cups} & 2/3 of the cilantro, reserving some for garnish.
+
+Stuff filling into peppers then place on top of sauce and sprinkle with remaining cheese.
+
+Bake for ~{12-15%minutes} or until cheese is browned.
+
+Divide rice between plates, place chile relleno over top, then garnish with a dollop of @sour cream{} and remaining cilantro.