Cheesy Rice Poblano Chilies

Ingredients

• 6 ounces Mexican cheese blend, shredded
• 1 ½ tablespoons smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon salt, divided use
• 3 cups cooked U.S.-grown rice
• 1 cup onion, finely chopped
• 2 tablespoons extra virgin olive oil
• 4 large poblano green chilies, tops sliced off & seeds removed
• 1 cup grape tomatoes, quartered
• cooking spray