INGREDIENTS
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4 poblano peppers;
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1 cup uncooked brown rice (or 4 cups of any cooked grain);
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1½ cups salsa;
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1 15 oz. can of black beans;
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1½ cups frozen or canned corn kernels;
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3 green onions (optional);
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1 teaspoon cumin;
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1 teaspoon chili powder;
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Cayenne to taste;
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Salt and freshly ground pepper;
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Shredded cheese (we used a Mexican blend);
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Chopped cilantro for serving (optional)