Chiles Anaheim rellenos de arroz y judías

Ingredientes

• 8 cups water
• 12 (5-inch) Anaheim peppers, stems removed
• 1 1/2 cups cooked long grain rice
• 1/2 cup medium or hot salsa
• 4 ounces (1 cup) Land O Lakes® Medium Cheddar Cheese Chunk finely shredded
• 1 (15 1/2-ounce) can pinto beans, rinsed, drained
• Fresh chopped cilantro, if desired

Preparación

1. 1

   Heat oven to 350°F.

2. 2

   Bring water to a full boil in 4-quart saucepan.

3. 3

   Meanwhile, cut each pepper lengthwise down one side from stem to within 1/2-inch of tip. Place peppers in boiling water; cook 4 minutes. Remove; rinse with cold water. Remove seeds and veins from peppers; drain well.

4. 4

   Combine rice, salsa, 1/2 cup cheese, and beans in medium bowl. Spray 15x10x1-inch baking pan with no-stick cooking spray. Fill each pepper with about 1/4 cup bean mixture.

5. 5

   Place peppers into prepared pan. Cover with aluminum foil; bake 15 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake 2-4 minutes or until cheese is melted and peppers are heated through. Garnish with cilantro.