The Mexican style rice that forms the foundation for this meal reminds me of childhood trips to one of my family’s favorite Mexican restaurants. Back then, I never thought about how much the rice and beans added to a meal – I was all about the carne asada – but now I feel like I appreciate them as critical additions. This is the second time I have made this Stuffed Peppers Over Mexican Style Rice, and I think I have perfected it.
The simplicity of this Beef-Stuffed Peppers Over Mexican Style Rice meal, combined with its simple yet satisfying flavors, make it a joy to prepare and eat. I guess, given the drool on my chin, it is a joy to daydream about as well!
Stuffed Peppers Over Mexican Style RicePrint Recipe
- Stuffed Peppers Ingredients
- 5 poblano or pasillas peppers
- 2 tablespoons of sliced green onion, tightly packed
- 1 pound of ground beef
- 1 teaspoon of chili powder
- ½ teaspoon of ground cumin
- 1 tablespoon of olive oil
- ½ teaspoon of salt
- 1 ½ cup of three-cheese blend
- 1 can of refried beans
- Cream for garnish
- Mexican Style Rice Ingredients
- 1 28-ounce can of whole peeled tomatoes
- 1 medium onion, peeled and roughly chopped
- 2 cups of chicken stock
- 1 ½ teaspoon of salt
- ¼ teaspoon of ground cumin
- 1/3 cup of vegetable oil
- 2 cups of long-grain white rice
- 2 serrano chilis, seeded and minced
- 6 garlic cloves, minced or pressed
- ¼ cup of finely chopped cilantro
- Juice from 1 lime, plus additional wedges for serving
- Preheat the oven to 450 degrees.
- In a large saucepan, add some olive oil, cook the ground beef, and add the cumin and chili powder (for the stuffed peppers).
- In a medium-size bowl, combine refried beans, ½ teaspoon of salt, cheese, green onion, and ground beef. Mix thoroughly and set aside. Make sure to keep excess ground beef juices in the saucepan.
- Place tomatoes and onion in the blender or food processor and puree. Add two cups of this mixture to the saucepan, along with the chicken stock, 1 ½ teaspoon of salt, and ¼ teaspoon of ground cumin, and bring to a boil over medium heat. There will be extra tomato puree, which can be reserved for another use.
- Then, heat the vegetable oil in a Dutch oven over medium-high heat. When hot, add the rice and sauté, frequently stirring until rice is a nice golden color (roughly 8 minutes).
- Turn the heat under rice to medium and add chilies. Cook for 2 minutes, then add the cloves of garlic and cook for another 30 seconds.
- Pour the tomato mixture over the rice. Then, stir well to combine. Cover Dutch oven, leaving a small gap, and cook on low until liquid has evaporated and rice is done (15 minutes).
- Cut off the tops of the poblanos and seed them. Fill each pepper with the refried bean stuffing mixture, making sure to pack peppers tightly with a thumb or the back of a spoon.
- Place poblanos on an ungreased baking sheet and bake for 15 minutes.
- Remove rice from heat and stir gently. Allow to sit for 10 minutes, then add cilantro and lime juice and fluff with a fork.
- Place a bed of rice on a plate, then top with a stuffed pepper. Serve with sour cream and lime wedges for garnish.