Stuffed Poblanos and Black Bean Cumin Rice Salad May 12, 2010Posted by Angela @ Making Food for Friends in dinner, good for a group, vegetarian.
Tags: poblano peppers, rice
We’re getting down to the last few episodes of Lost! In fact, next Tuesday will be our last Lost dinner party night. We’ll have to keep the Tuesday nights alive anyways…I will miss our weekly gathering of friends and re-arranging of living room furniture.
For this second-to-last Lost night with friends, I made stuffed poblano peppers and a black bean cumin rice dish. We were down in Mexicantown the night before for a friend’s birthday dinner at Los Galanes, and stopped by Honey Bee Market La Colmena on the way there to pick up the ingredients. Honey Bee is a great market in southwest Detroit, and the produce there is always so much more affordable than buying it in the markets around here. I scoped out the price of poblanos in a market in Royal Oak over the weekend, and knew I’d get them for about 1/8th the price at Honey Bee. In fact, all of the ingredients for this meal cost about $12.00. Feeding six people for $12.00 is pretty unbeatable! Here’s what we ate:
Stuffed Poblanos (adapted from Everyday Foods)
1 can (28 ounces) whole tomatoes in puree
1 jalapeno chile (ribs and seeds removed, for less heat), minced
1 small onion, chopped
3 garlic cloves (2 whole, 1 minced)
coarse salt and ground pepper
1 can black beans, rinsed and drained
1.5 cups yellow cornmeal and 1 cup of water
1 cup shredded Mexican blend cheese (or cheddar or pepper jack)
1 teaspoon ground cumin
4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed
Preheat oven to 425. In a food processor, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, minced garlic, cumin, and 1 cup water; season with salt and pepper.
Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 15 to 20 minutes more. Zap under the broiler for 3-5 minutes to get the cheese on top extra-bubbly and browned. Let cool 10 minutes.
Black Bean and Cumin Rice Salad
This recipe made a LOT of rice. We ate it in little corn tortillas with extra sauce and cheese from the stuffed poblanos on top, but it is fine on it’s own as a side dish.
1 teaspoon vegetable oil
1 1/2 cups uncooked long-grain parboiled rice (such as Uncle Ben’s converted rice)
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
3 1/3 cups water
1/2 teaspoon kosher salt
1 cup frozen whole-kernel corn, thawed
1/2 cup finely chopped seeded peeled cucumber
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green onions
1/4 cup chopped cilantro
1 tablespoon minced seeded jalapeño pepper
1 (15-ounce) can black beans, rinsed and drained
2 tomatoes, chopped
To prepare rice, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add rice; cook 1 minute. Stir in turmeric and 1/2 teaspoon cumin. Add 3 cups water and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed. Remove from heat; uncover and cool to room temperature. Season with salt and pepper. Add corn and next 6 ingredients (corn through black beans). Before serving, top with chopped fresh tomatoes and cilantro.