Mexican Recipes
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Ingredients
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| 1 |
Long-grain white rice |
1/2 cup |
| 2 |
Prepared salsa |
1 cup |
| 3 |
Fresh poblano peppers, roated and peeled |
5 |
| 4 |
Vegetable oil |
1 tablespoon |
| 5 |
Toasted pumpkin seeds, chopped |
2 tablespoons |
| 6 |
Cumin powder |
1/ 2 teaspoon |
| 7 |
Coriander seeds powder |
1/4 teaspoon |
| 8 |
Red chili powder |
1/4 teaspoon |
| 9 |
Salt |
1/2 teaspoon |
| 10 |
Fresh cilantro leaves, chopped |
2 tablespoon |
| Method |
In a heavy pan, cover the rice with water and cook according to the
package directions. Drain and let it cool.
Make a lengthwise slit in each poblano, leaving the stems intact. Now
carefully remove the seeds.
Now combine the rice with cilantro, pumpkin seeds, oil, cumin, coriander
powder, salt and chili in a bowl. Stuff each poblano with this mixture.
Garnish it with chopped coriander and salsa and serve.
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| Servings -5 |
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| Introduction
of the dish |
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Poblanos has a shiny dark skin and is wide at the stem end.
They are good for stuffing. You can stuff them with any of your favorite
stuffing.
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