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Sophia Rivera

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Recipe of Chile Stuffed Beans with Rice
Recipe

Chile Stuffed Beans with Rice

5 min
20 min
Easy
156
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It is a dish full of vitamin C that helps you look healthy skin. Cook the chiles one night before and store them in a tupper, in another container includes the rice, these is so that the flavors do not mix.
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Ingredients

1 serving
  • 2 poblano peppers
  • 1 Cup of refried black beans
  • 3 tomatoes
  • 1/4 of onion
  • 1 clove of garlic
  • Water to taste
  • Salt to taste
  • 1 teaspoonful of vegetable oil
  • 1/2 Cup of rice to the Mexican

Preparation

Put the peppers on the comal, move them constantly, looking for them to be burned on all sides. Once they are black, place them in a plastic bag and close with a knot. After ten minutes, remove them from the bag and carefully remove the skin. Make a cut in the chili and remove the seeds. See how to peel poblano peppers
Fill the chiles with the refried beans, close with chopsticks.
Place the tomatoes, onion and garlic in the comal. Once they are cooked, remove them from the fire and add them to the glass of a blender. Incorporates 2 glasses of water and salt to taste. Blend until a well ground sauce is obtained.
Place the oil in a pot and add the sauce. Once you break the boiling point, add the chilies. If you want the preparation to have more sauce, add more water.
Serve accompanied by Mexican rice.

PRESENTATION

Place 2 chilies on a plate and place the rice and cilantro grega.

TIPS

To save time, you can buy frozen poblano peppers without skin.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
390
kcal
20%
Carbohydrates
73.9
g
25%
Proteins
16.5
g
33%
Lipids
3.2
g
4.9%
Fiber
13.1
g
26%
Sugar
1.2
g
1.3%
Cholesterol
0.0
mg
0.0%
Esha
Rate this tip
Ratings (2)
Sarai Valdez
06/06/2016 20:40:40
A través de iOS Muy bueno yo la preparo con carne molida envés de los frijoles
Irazema Mora
03/02/2016 22:21:44
A través de Android Muy bueno y saludable!

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