Ingredients
3 poblano peppers
3 teaspoons olive oil
1 yellow onion, diced
2 teaspoons salt
1 cup long grain white rice
2 cups vegetable stock
1 cup frozen corn, thawed
1 cup sour cream
1 1/2 cups Mexican blend shredded cheese, divided
3 green onions, chopped
Optional garnishes: Cilantro, green onions, avocado, tomatoes
Preparation
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