Ingredients
1/2 c. long-grain or jasmine rice
Kosher salt
4 large poblano peppers (about 1 1/4 lb. total), halved lengthwise, ribs and seeds removed
2 tbsp. extra-virgin olive oil, divided
1 lb. ground beef
1 small yellow onion, chopped
3 cloves garlic, finely chopped
Freshly ground black pepper
1 chipotle chile in adobo, finely chopped
2 tbsp. tomato paste
2 tsp. dried oregano
3/4 tsp. ground cumin
1 (14.5-oz.) can fire-roasted diced tomatoes
1/4 c. chopped fresh cilantro leaves, plus more for serving
1 1/2 c. shredded Mexican-blend cheese
Directions
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