Ingredients
3 medium (about 9 oz) fresh poblano chilies
2 cups chicken broth or water
Salt
2 tablespoons 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 and sliced stemmed spinach leaves
1 1/2 cups coarsly crumbled Mexican queso fresco (or firm goat cheese or feta)
Preparation
See p. 180 of Mexico one plate at a time.
