Chiles Rellenos with Tomato Rice

Ingredients

Quantities are for one portion.

• 50 gdry white rice
• 2 tbspvegetable oil
• salt to taste
• 100 gcanned diced tomatoes
• 2fresh poblano peppers (or large mild green chilis)
• 2eggs, separated
• 50 gmonterey jack cheese, cut into sticks
• 10 gplain flour (or cornstarch)

Method

1. Roast the poblano peppers over an open flame or under a broiler until their skins are blackened and blistered.
2. Place the hot peppers in a covered bowl to steam for five minutes. Peel off the blackened skin, slice a small slit in the side, and remove the seeds.
3. Stuff the deseeded peppers with the sticks of monterey jack cheese. Pin the slit closed with a toothpick.
4. Blend the diced tomatoes until smooth. Toast the dry rice in a saucepan, pour over the tomato puree and some water, cover, and simmer until the rice is tender.
5. Whisk the egg whites until stiff peaks form. Gently fold in the egg yolks and a pinch of flour to create a fluffy batter.
6. Dust the stuffed peppers lightly with flour. Heat the vegetable oil in a pan. Dip the peppers in the fluffy egg batter and fry until golden on both sides.
7. Drain the chiles rellenos on paper towels and serve over the hot tomato rice.