Chiles Rellenos With Brown Rice And Black Bean Sauce

Directions

1. * "Queso Ranchero" is a popular farmer's cheese in Mexico. A mild feta makes a good substitute if you cannot find the Mexican cheese.
2. Roast (see TIP below) and peel the poblano chiles. Slit each down one side, not quite all the way, and remove and throw away the seeds and veins; set the chiles aside.
3. Heat the oil in a large saucepan over medium heat. Ad the onion and garlic and saute/fry for 2 min. Reduce the heat to medium-low, add in rice, and stir-fry for 5 min. Add in 4 c. water, the serrano chile, and salt.
4. Stir, bring to a boil, and cover. Reduce the heat to as low as possible and cook for 40 min.
5. Put the beans and broth in a blender and puree. Transfer them to a saucepan, season with cumin, and hot. Remove he rice from the heat.
6. Remove the lid, fluff with fork, and cover. Wait 5 min, then stuff the chiles with rice. Serve one chile per person, cover each with plenty of bean sauce; top with cheese and cilantro.
7. Variation: Add in peas, corn, or possibly diced carrots to the rice saute/fry for a colorful twist.
8. TIP: To easily roast the chiles, place them on a cookie sheet, 2 inches from the broiler. Turn them frequently, till the skin is charred and begins to blister. Remove from the heat, and put them in a plastic or possibly paper bag. Let sit for 10 min. The skins will slide off easily.
9. Be careful no to overcook the flesh, or possibly the chiles will fall apart when stuffed.