One-Pot Chiles Rellenos
My New Year’s resolutions have always been promises to my family I know I will keep. Last year, I made a commitment to make time on a daily basis to sit around the dining room table with my family for at least one meal. During that meal, we conversed about our day, what made us smile or what our troubled us that day. We also proposed solutions to those troubles as a family to show support, motivation and hope to get us through rough times. My resolution this year is to keep that resolution going because it’s worked so well for everyone.
I plan to improve on that resolution by dedicating more time to my family with quick and easy dinner ideas. One recipe that’s worked great at saving time is this one-pot chile relleno recipe.
The main dish and side dish are cooked together. Plus, the smoky flavor of the stuffed poblano chiles blends into the rice. The results are tasty. One important tip: Make sure you use a large enough pan with a lid to fit both the cooked rice and poblano peppers. 
One-Pot Chiles Rellenos
Ingredients
6 small poblano chiles
10-ounce panela cheese, sliced
1 quart vegetable broth
1 tablespoon olive oil
2 cups long-grain whit rice
1 1/2 teaspoons salt
1/2 cup frozen petite mixed vegetables (green beans, corn, peas, carrot mix)
Instructions
Roast chiles over gas flame, turning frequently with tongs, until charred on all sides, about 5 minutes each. Place in a plastic bag, set aside to allow steaming for 10 minutes. Using the back of knife, scrape and remove poblano charred skin. Make a 2-inch slit in each poblano and scrape out seeds with a small spoon. Tuff each poblano with 1-2 slices of cheese and set aside.
Combine broth, oil and rice in a 5-quart pan over medium heat. Season with salt. Bring to a boil, reduce heat and cover. Cook for 10 minutes, stir in frozen vegetables and arrange stuffed poblanos in rice. Cover and cook for 10 more minutes or until rice is tender and fluffy.
Serve each poblano on a serving plate with a side of rice.
