A Delicious Take On A Mexican Favorite: Chiles Rellenos With Arroz Rojo

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2 tablespoons olive oil

1 half white onion

1 15 oz can whole tomatoes

1/2 tsp cinnamon

1/2 tsp black pepper

1 cup sliced stemmed shiitake mushrooms

1/2 tsp cider vinegar

3 chicken thighs

1 cup sliced spinach

1/2 cup chicken broth

2 poblano chiles

8 oz canned whole tomatoes

1/4 white onion

1 garlic clove undefined

1 cup chicken broth

1 tbsp vegetable oil

1 whole carrot

1 serrano chile

1 cup frozen peas

3/4 cup brown rice

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