INGREDIENTS
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1 28-ounce can diced tomatoes
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half of a red onion, chopped (reserve a small amount for the mushrooms later)
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a big handful of cilantro
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1 jalapeño pepper (remove the seeds and ribs if you want it mild)
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1 cup water
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1½ teaspoons salt
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2 tablespoons butter
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8 ounces fresh mushrooms
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8 ounces fresh spinach
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6 poblano peppers
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1 cup uncooked white rice
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1½ cups shredded queso melt cheese (just about any kind of cheese will work)
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2-3 tablespoons flaxmeal (optional)