Leftover rice is one ingredient I all the time have sitting in my fridge. If there’s quite a bit, I gently steam it to reheat or flip it into fried rice. However when there’s solely slightly, issues can really get extra attention-grabbing.
Generally, I’ll fry the grains in olive oil to sprinkle over salad, or I’ll make a crispy rice-bottomed frittata. However maybe my favourite transfer is to make use of the rice in stuffed poblanos, which additionally characteristic pinto beans and are topped with melted pepper jack cheese.
The fantastic thing about this recipe is that it’s adaptable to just about any quantity of leftover rice you might have. The purpose is to finish up with about two cups of filling. Right here, I’m going with a 50-50 rice-to-beans ratio, however if in case you have much less rice, use extra beans. If in case you have extra rice, use fewer beans.
Begin by turning in your broiler. (I like to verify my oven rack is moved one up from the center, so it’s nearer to the flame than common.) Minimize 2 giant poblano peppers lengthwise down the center, eradicating the robust stem if it will get in your means. Poblanos are delicate, earthy, and barely smoky. You possibly can substitute sweeter — and extra cavernous — bell peppers should you want them.
Place the poblanos in a baking dish flesh facet up, drizzle with olive oil, and sprinkle with kosher salt. Put them into the oven for seven minutes till the sides are charred and the insides are beginning to brown. They’ll flatten a bit from the warmth, however that’s okay.
Whereas the poblanos are within the oven, drain and rinse a 15-ounce can of pinto beans and set them apart.
Finely cube 2 giant shallots or ½ small onion. Warmth a chrome steel skillet over medium low and add 1 tablespoon of olive oil to coat the underside of the pan. Add the shallots and season with kosher salt. Allow them to sizzle till they turn out to be gentle and flippantly browned in spots, stirring often, 5 to seven minutes.
Whereas the shallots are cooking, the poblanos ought to be able to take out of the oven. Set them apart, and preserve the broiler on.
Chop 1 plum or vine tomato into ½-inch items. Flip up the warmth below the skillet a smidge and add the tomato. Season once more with kosher salt, stir, and cook dinner for an additional 5 to seven minutes till the combination is damaged down. The best consistency is gloppy, which admittedly doesn’t sound all that interesting — however it’s what you’re going for. Hold half a watch on issues and add one other glug of olive oil if the items begin to stick.
Whereas the tomato is cooking, put together the remainder of your substances; the following few steps will go quite shortly. Grate 1 garlic clove on a microplane and set it apart. Measure ½ teaspoon of floor cumin and ½ teaspoon of floor paprika and set the seasonings apart. (They will mingle collectively in the identical bowl.) Grate 3 ounces of pepper jack cheese and set the pile apart. (Use 4 ounces should you like tacky meals additional tacky.)
Whilst you can substitute any good melting cheese right here, pepper jack brings a kick, which is a welcome notice within the remaining dish. For those who go along with one thing milder, you possibly can all the time add a pinch of chile flake to the filling together with the opposite spices.
Measure 1 cup of leftover rice and 1 cup of the drained pinto beans. This may depart you with barely lower than half of the can, which you’ll be able to repurpose in any variety of methods down the road; simply retailer them in an hermetic container within the fridge. For those who don’t need to use the beans for an additional meal, you possibly can crisp them in a skillet with some olive oil. Sprinkled with kosher salt, they make a scrumptious snack.
Flip your consideration again to the skillet. Add the beans, stir, and sprinkle with slightly extra kosher salt. Cook dinner them for a couple of minutes earlier than including the garlic and different seasonings, plus some freshly cracked black pepper. Stir once more and let all the things sizzle for a few minutes. Lastly, add the rice and stir once more, breaking apart any clumps and letting the grains warmth by. Style and alter for salt if wanted. Flip off the range.
Use a big spoon to pile the filling into every poblano cavity. Be intentional, as it will possibly make a multitude should you’re not cautious. Sprinkle the pepper jack evenly excessive of every pepper and place the baking dish again into the oven below the broiler till the cheese bubbles, about 4 minutes.
Take the baking dish out and let it cool for a couple of minutes earlier than you decamp the poblanos onto a plate. (A bit persistence will preserve the insides from splaying.) Serve with a swoosh of bitter cream or plain yogurt, some chopped cilantro, possibly scorching sauce and a lime wedge — and bear in mind: The subsequent time you’re about to toss the final of the rice from a meal you made this week, don’t.
Emma Wartzman is the kitchen and eating author at New York Journal’s the Strategist.
Extra picture illustration credit: plate picture by Emma Wartzman
