Chorizo-and-Queso-Chihuahua-Stuffed Chiles with Mexican Rice

Ingredients

• 4 large poblano chiles
• 2 tbsp olive oil, divided
• 1/4 cup finely chopped red onion
• 1 habanero chile, stemmed, seeded, and finely chopped
• 2/3 lb chorizo, casing removed
• sea salt
• freshly ground black pepper
• 1 cup shredded queso Chihuahua
• 2 tbsp chopped cilantro, plus more for garnish
• 1 cup warm ranchero sauce
• 2 tbsp olive oil
• 3 scallions, white and green parts chopped separately
• 2 cayenne or serrano chiles, stemmed, seeded, and chopped
• 1 cup long-grain white rice, soaked in water 30 minutes, drained, and rinsed
• 2 tbsp chopped cilantro
• 1 tsp ground cumin
• 1 2/3 cups vegetable broth