Charred Chili Relleno With Green Rice

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1350
FAT
178%
CHOL
101%
SOD
29%

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Ingredients for 4 servings

4 cups chicken or vegetable stock, divided

1 bay leaf

2 cups white rice

4 large poblano peppers

2 tablespoons canola or vegetable oil, divided

4-5 ears corn on the cob or 3 cups frozen corn kernels

1 red onion, chopped

1 jalapeƱo, seeded and chopped

4 cloves garlic, chopped

1 can fire-roasted diced tomatoes, drained well (28 ounces)

1 1/2 teaspoons cumin (1/2 palmful)

1 teaspoon dried oregano (eyeball it)

Salt and pepper

1/2 cup cilantro leaves

1 sack baby spinach (10 ounces)

4 scallions, coarsely chopped

1 lime

1 cup shredded Chihuahua or Monterey Jack cheese

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