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Charred Chili Relleno With Green Rice Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

6 ears corn on the cob or 3 cups frozen corn kernels

1 1/2 teaspoons ground cumin, 1/2 palm full

2 cups white rice

3 tablespoons corn, peanut or vegetable oil, divided

4 large poblano peppers

4 cloves garlic, chopped

1 cup shredded Chihuahua cheese, Asadero or Monterey Jack

1 bay leaf

1 red onion, chopped

2 limes, zested, juiced

1 (15-ounce) can fire roasted diced tomatoes, drained well

Salt and freshly ground black pepper

4 scallions, coarsely chopped

1 jalapeno, seeded and chopped

4 cups chicken or vegetable stock, divided

1/2 teaspoon dried oregano, eyeball it in your palm

1/2 cup fresh cilantro leaves

1/2 pound spinach leaves, deveined and coarsely chopped

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