stuffed roasted pablano peppers with spanish rice

How To Make stuffed roasted pablano peppers with spanish rice

• 1

  In a skilled with a lid, cook bacon until crisp. Set aside. Drain fat reserving 2 tablespoons. Heat drippings over med-high heat add onions and cook until soft. Add rice and stir until brown. Add garlic and cook for a minute.
• 2

  Stir in diced tomatoes, tomatoes with chillies, cumin, coriander, chili powder and oregano.
• 3

  Stir in chicken broth, bring to a boil, cover and reduce heat to low. Simmer till liquid is gone.
• 4

  Meanwhile start grill, season steak with steak seasoning.
• 5

  When grill is hot cook the peppers and steak. Turning peppers until blackened on all sides. Put peppers in a bowl and cover with a lid or plastic wrap.
• 6

  Cook steak to your liking. Cut into thin strips. In a bowl shred cheese and mix it with cooled steak.
• 7

  When the peppers have cooled. Peel the black skin off of peppers. Remove seeds and membrane.
• 8

  Stuff each pepper with steak mixture. Wrap 2 at a time in tin foil. Place back on the grill for about 3-4 minutes or until cheese has melted. Plate with rice, sour cream, and salsa. Sprinkle chopped bacon over rice.
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