rellenos and pico
Vegetarian chiles rellenos stuffed with rice and black beans, served with vibrant pico de gallo. Enjoy colorful, flavorful layers in every bite!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lespetitesgourmettes.com.
Cooking tools:
- Gas burner
- Tongs
- Zip-top bag
- Paper towel
- Skillet
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Can opener
- Colander
- Dinner plate
- Spatula
Ingredients
- 4 large poblano chiles
- 1 tablespoon olive oil
- 1 red onion, peeled and diced; divided
- 3 garlic cloves, peeled and minced; divided
- 2 red, yellow, or orange bell peppers, seeded and diced; divided
- 1 jalapeño, seeded and minced; divided
- 1 cup cooked rice
- 15-ounce can black beans, drained and rinsed well
- 1 teaspoon ground cumin
- Salt
- freshly ground black pepper
- 1 cup white cheddar or Monterey Jack cheese, shredded
- 1 large or 2 medium tomatoes, stemmed and diced
- 1/4 cup minced cilantro
- Juice of 1 lime
- 2 avocados, peeled and sliced, for garnish
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