2cupschicken stock (chicken broth or chicken bouillon)
1 ½teaspoonsalt
¼teaspoonground cumin
⅓cupvegetable oil
2cupswhite rice
2serrano chilis - seeded and minced
6garlic - minced or pressed
¼cupcilantro (coriander) - finely chopped
2lime juice - 1 for juice plus additional wedges for serving
Instructions
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.