stuffed roasted pablano peppers with spanish rice

How To Make stuffed roasted pablano peppers with spanish rice

• Step 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.
• Step 2
  Stir in diced tomatoes, tomatoes with chillies, cumin, coriander, chili powder and oregano.
• Step 3
  Stir in chicken broth, bring to a boil, cover and reduce heat to low. Simmer till liquid is gone.
• Step 4
  Meanwhile start grill, season steak with steak seasoning.
• Step 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.
• Step 6
  Cook steak to your liking. Cut into thin strips. In a bowl shred cheese and mix it with cooled steak.
• Step 7
  When the peppers have cooled. Peel the black skin off of peppers. Remove seeds and membrane.
• Step 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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