Ingredients
3 medium fresh poblano peppers (9 oz)
2 cups chicken broth or water
Salt
2 tablespoons vegetable or olive oil
1 1/2 cups white rice, preferably medium grain
1 small white onion, chopped
2 garlic cloves, peeled and finely chopped
3 cups loosely packed sliced stemmed spinach leaves
1 1/2 cups coarsly crumbled Mexican queso fresco (or firm goat cheese or feta)
Preparation
See page 180 of Mexico One Plate at a Time.
