Chile rellenos are often fried; these peppers are filled with spiced rice and baked.
- Servings: 6
Source: Martha Stewart Living, October 1995
- 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, 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 14-ounce can whole peeled plum tomatoes, drained and coarsely chopped
- 1/4 cup chili powder
- 1 teaspoon salt
- 1 1/2 tablespoons fresh lime juice
- 6 medium (about 1 pound) fresh poblano peppers
- 1 tablespoon coarsely chopped cilantro
To make the filling, combine oil, onions, garlic, and rice in a medium saucepan over medium heat. Cook until onions are browned, 10 to 12 minutes. Mix in chili powder, and cook for 1 minute more.
Meanwhile, bring stock and salt to a simmer over medium heat. Add stock to rice, cover, and reduce heat to medium low. Cook for 25 to 30 minutes. Stir in acorn squash; add diced tomato without stirring. Cover, and cook 8 to 10 minutes more. Remove from heat, and let stand to steam for 5 minutes.
To make the chili sauce, heat oil in a medium saucepan over medium heat. Add onions and cook, stirring frequently, until browned, about 5 minutes. Add garlic, cumin, oregano, tomatoes, chili powder, salt, lime juice, and 1 cup water. Bring to a boil, and simmer for 5 to 8 minutes. Let cool slightly. Puree in a food processor or blender, and return to saucepan. If sauce is too thick, add a small amount of water.
Roast peppers over a gas flame or under a broiler until blackened, being careful not to break off stems. Place in a paper bag to cool. When cool enough to handle, peel peppers. Make a slit in the side of each from top to bottom. Wearing a rubber glove, scrape out the seeds. Stuff peppers with rice mixture.
Heat oven to 375 degrees. Place 1/4 cup chili sauce in the bottom of a 9-by-13-inch glass baking dish, and arrange stuffed peppers, cut sides up, on top. Cover with foil, and bake for 10 minutes. Garnish with cilantro, and serve with warm chili sauce.