1. Roast the poblano peppers direct in the stove until the skin turns black, be careful not to burn the pepper. Put the roast poblano peppers into a plastic bag and top with a cloth, wait 10 minutes. 2. Put oil on your hands and peel the poblano peppers. With a thin knife carefully opened vertically and cut the base of the seeds, remove seeds and wash if necessary. 3. Fill poblano peppers with cheese. 4. Heat the oil in an 1 inch pan and stir the garlic, add the rice, stir for 2 minutes until rices start move and stick together, add 1 1/2 cup of water, put the poultry seasoning and the salt move carefully. place the poblano peppers on the pan. Turn heat to low. cover and let cook until water is absorbed. Add 1 cup of water, wait until water gone and taste the rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
