Easy No-Flour Chile Rellenos with Mexican Rice and Charro Beans

Step 1: Prepare Anaheim Peppers

Remove the stem and all seeds from 6 Anaheim peppers. This makes it easier to clean and stuff them later.

Step 2: Char Peppers

Place the cleaned peppers on a rack over a high heat burner (or a griddle) and char them evenly, turning as needed, until the skin is blackened and starts to pop. This should take approximately 3 minutes.

Step 3: Steam Peppers

Once charred, transfer the hot peppers into a Ziploc bag, seal it, and let them steam for 20 minutes. This helps loosen the skin for easy peeling.

Step 4: Toast Rice

Heat 1.5 tablespoons of avocado oil in a skillet over medium-high heat. Add 1 cup of Jasmine rice and toast it, stirring frequently, until it turns a nice golden brown color.

Step 5: Prepare Rice Flavorings

While the rice toasts, grind 1 garlic clove in a molcajete with 1/4 cup of water. Once the rice is golden, add 2-3 small pieces of onion and small pieces of Roma tomato to the skillet. Pour in the garlic-water mixture from the molcajete and stir until the water has evaporated.

Step 6: Cook Rice

Add 2 cups of water, 2 tablespoons of chicken flavored tomato bouillon, and 2 small sprigs of cilantro (optional) to the rice. Bring the mixture to a boil, then give it a good stir. Reduce the heat to the lowest setting, cover the skillet with a lid, and cook for 12-20 minutes. The cooking time depends on your stove; the rice is ready when all the water is absorbed and you see small dimples on the surface. Do not remove the lid during this process.

Step 7: Peel Peppers

After the peppers have steamed for 20 minutes, carefully remove them from the bag and peel off the charred skin. The skin should come off easily.

Step 8: Stuff Peppers

Take 5 of the peeled Anaheim peppers and stuff them generously with shredded Monterey Jack cheese. Close each pepper like a small taco and place it face down in a 9x13 inch baking dish.

Step 9: Prepare Salsa Ingredients

Cut 5 Roma tomatoes, remove the stem from 1 jalapeño and rough chop it (you can remove the seeds for less heat), peel 3 large garlic cloves, and cut half of a medium onion. Place all these ingredients into a blender cup.

Step 10: Season Salsa

Add 2 tablespoons of chicken bouillon tomato flavored, 1 teaspoon of Mexican oregano, 1/2 teaspoon of ground cumin, salt to taste, 1/2 teaspoon of pepper, and 1 small bunch of cilantro to the blender cup.

Step 11: Blend Salsa

Add 1/3 cup of water to the blender cup and blend all the salsa ingredients until smooth.

Step 12: Simmer Salsa

Heat 1 tablespoon of avocado oil in a skillet. Pour the blended salsa into the hot skillet. Bring it to a simmer over low heat and let it cook for about 5 minutes to allow the flavors to meld.

Step 13: Chop Remaining Pepper

While the salsa simmers, finely chop the remaining roasted Anaheim pepper (the 6th one that was not stuffed).

Step 14: Assemble for Baking

Pour the simmered salsa evenly over the stuffed Anaheim peppers in the baking dish. Then, sprinkle the chopped Anaheim pepper and additional shredded Monterey Jack cheese over the top.

Step 15: Bake Chiles Rellenos

Preheat your oven to 375°F (≈190°C) (approximately 190°C) (190°C (≈375°F) (approximately 375°F)). Place the baking dish on the center rack and bake for 20 minutes, or until the cheese is completely melted and has a slightly golden crust on top.

Step 16: Serve

After baking, let the chiles rellenos rest for about 5 minutes. Serve them hot with a side of Mexican rice and charro beans. Enjoy!

• Don't throw away leftover salsa; it can be used over eggs the next morning.

• Use poblano peppers instead of Anaheim peppers.

• Experiment with different melting cheeses like Oaxaca, mozzarella, or sharp cheddar.

• Fill chiles with queso fresco for a different flavor.