Chiles Rellenos

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
248
FAT
17%
CHOL
29%
SOD
37%

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Ingredients for 6 servings

2 teaspoons canola oil

3/4 cup minced yellow onion

1 teaspoon minced garlic

1 cup long-grain brown rice

1 1/2 tablespoons chili powder, or less to taste

2 3/4 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat

1 teaspoon salt

1 1/3 cups peeled, seeded, diced acorn squash, (about 3/4 pound)

1 medium tomato, peeled, seeded, and cut into 1/4-inch dice

1 teaspoon canola oil

1/2 cup diced yellow onion

1 tablespoon minced garlic

1 teaspoon ground cumin

1 teaspoon dried oregano

1 fourteen-ounce can whole peeled plum tomatoes, drained and coarsely chopped

1/4 cup chili powder

1 1/2 tablespoons fresh lime juice

6 medium (about 1 pound) fresh poblano peppers

1 tablespoon coarsely chopped cilantro

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