• Katherine Arthurs

Mexican Rice + Black Bean Stuffed Poblano Peppers with Roasted Chicken

Stuffed smoky poblano peppers with the perfect Mexican spiced rice - filled with cumin, garlic + tomato flavors. Mix in some black beans, roasted chicken + cilantro...OH, and CHEESE. Don't forget the cheese.


I love using store bought roasted chicken in this recipe - the flavor is amazing PLUS less work + mess for you in the kitchen.


A new recipe to put into your weekly routine. I love making these ahead of time - have them in the refrigerator + bake when you are ready.


We have 3 nights a week where we are at sporting events, + need something quick for when we get home. Heats up in the oven in less than 15 minutes - everyone is happy! Plus - this recipe makes plenty for leftovers for lunch or another nights quick meal!





Mexican Rice + Black Bean Stuffed Poblano Peppers with Roasted Chicken


1 tablespoon olive oil

1/2 yellow onion, small diced

1 teaspoon tomato paste

1/2 teaspoon each salt + pepper

1/2 teaspoon cumin

1/2 teaspoon dried Mexican oregano

1 bay leaf

1/2 cup jasmine rice

1 1/4 cups water or chicken stock

2 garlic cloves, chopped finely

1/2 cup canned or booked black beans, drained

2 cooked chicken breasts or 1/2 roasted chicken, picked + shredded

1 small bunch cilantro

2 scallions, chopped

4-6 Poblano peppers, sliced in half + seeded

1 cup shredded Mexican blend cheese

1 cup tomato puree


Preheat your oven to 400F.


Using a small sauce pot with a lid, heat the oil over medium heat. Add in the onion, tomato paste, salt, pepper, cumin + oregano. Mix together + saute for 1-2 minutes or until the onion starts to soften.


Add in the bay leaf, rice + water. Mix everything together + put the lid on. When it reaches a simmer, turn the heat to low. Simmer with the lid on for 10 minutes. Turn the heat off + let rest with the lid on for 4 minutes. Remove the lid + add in the chopped garlic. Using a fork, fluff the rice + mix in the garlic. Let cool slightly.


In a medium sized mixing bowl, add in the black beans, chicken, cilantro + scallions (save some for garnish too), 3/4 cup cheese + the rice. Toss everything together to combine well.


Spoon the rice + chicken mixture into each halved pepper. Stuff fully + press down slightly. Continue until all peppers are stuffed.


Using a baking pan (9x13 works great) pour the tomato puree into the bottom + spread around to coat the pan. Arrange the peppers around the pan with the rice + chicken mixture facing up.


Sprinkle the remaining cheese on the tops of each pepper. Bake for 15 minutes or until they are hot throughout.


Remove from the oven + serve with more cilantro + scallions.


Enjoy


This recipe was make #glutenfree