Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Chiles Rellenos de Arroz Integral (Chiles Rellenos Stuffed with Brown Rice)

Grains - Rice - -

INGREDIENTS

4 large poblano chillies or 3 small ones, peeled, seeded and de-veined (see below)
3 cups cooked brown rice
1/4 cup fresh cilantro/coriander or parsley, chopped
4 green onions, chopped
1/2 t salt
2 cups refried beans
1 cup water
1 pint / 475 ml vegan sour 'cream' (Tofutti brand or make your own)
1/2 cup green onions, chopped

METHOD

Preheat the oven to 375F/190C. To peel the chillies, first roast them on a hot griddle or under the broiler, turning occasionally until they are evenly blistered. Place them in plastic bag to sweat for a few minutes, then peel. Cut a slit down the side of each chile. Remove the seeds and veins with care (you may want to wear gloves).

Combine the rice, cilantro/coriander, green onions and salt and fill the chiles with this mixture. Arrange the chiles in a lightly oiled 9 x 9 inch (23 x 23 cm) baking dish and bake for 20 minutes. Make a sauce by heating the refried beans with the water, mixing well over low heat while the chillies bake.

To serve, spoon the bean sauce over each chile and garnish with a spoonful of sour 'cream' and some chopped green onions.

posted by Mr Falafel

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