Veggie Chiles Rellenos

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Meanwhile, dice onion and tomato. Zest and quarter lime (quarter both limes for 4). Mince chili. In a small bowl, combine sour cream, lime zest to taste, salt, and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a large drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add onion and cook, stirring occasionally, until slightly softened, 3-4 minutes. Add stock concentrate, Southwest Spice, half the tomato, 2 TBSP water (¼ cup for 4 servings), salt, and pepper. Cook, stirring, until softened, 2-3 minutes. Turn off heat.

Stir cooked rice into pan with veggies until thoroughly combined. Return pan to medium-high heat. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Turn off heat. Season with salt and pepper.

Once poblanos are roasted, stuff each half with as much filling as will fit. Nestle into pan with remaining filling. (TIP: If your pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed poblanos in there.) Sprinkle poblano halves with Monterey Jack. Bake until cheese is melted and slightly crisp at edges, 7-8 minutes.