Stuffed Poblano with Mole

Ingredients

• 1 cup rice, cooked (white or brown)
• 1 tbsp olive oil
• 3-4 poblano peppers, sliced in half lengthwise & seeded
• 1/3 red bell pepper, diced
• 1/4 small red onion, diced
• 1 clove garlic, minced
• 1/3 cup corn kernels (frozen, or fresh ok)
• 1/3 cup black beans (serve rest of can as optional side)
• 1/2 tbsp tomato paste
• 1 cup, Cotija cheese, grated (or Shredded Jack cheese)
• 1/2 tsp salt
• 2 medium carrots, sliced into rounds
• 1/2 yellow onion, diced
• 1 serrano or jalapeño chili, seeded & minced (optional)
• 2 tbsp Piquant Post Mexican Mole spice
• 1 (14.5 oz) can of fire roasted tomatoes
• 1/2 lime, juiced
• 1 1/4 cup chicken or veg broth, divided
• handful of cilantro, chopped
• 1/4 cup of raisins (optional)
• 2 tsp kosher salt (optional)
• 2 tbsp olive oil