Spanish Rice

• 3 poblano chiles, halved, stemmed, and seeded
• 6 tomatoes, halved
• 3 cloves garlic
• 1 large white onion, cut into 6 pieces
• 1 1/2 cups Shredded Beef (page 62)
• 2 cups uncooked rice
• 3 cups beef stock (page 91) or water
• 2 teaspoons salt
• 1 cup grated Monterey Jack or sharp cheddar cheese
• 1/2 teaspoon dried Mexican oregano
• Chopped fresh parsley or cilantro, for garnish
• Sour cream, for garnish

1. Preheat the broiler.
2. Place the chiles, tomatoes, and onion skin side up on a baking sheet.
3. Place under the broiler and grill for about 10 minutes, until the skins are blackened.
4. Cover the vegetables with a damp kitchen towel and let rest for about 20 minutes.
5. Peel off the chile and tomato skins or scrape them off using a paring knife.
6. Slice the chiles into 1/4-inch strips and coarsely chop the tomatoes, garlic, and onion.
7. Spread half of the shredded meat in a layer in the bottom of the slow cooker.
8. Pour the rice on top of the meat.
9. Spoon in a layer of the roasted chiles, tomatoes, and onion.
10. Add the remaining meat and the rice.
11. Spoon on the remaining chiles, tomatoes, and onion.
12. Combine the water or stock and salt in a small bowl and stir until the salt is dissolved.
13. Pour into the cooker.
14. Cover and cook on low for about 6 hours, until the rice is tender and the liquid has been absorbed.
15. About 15 minutes before serving, sprinkle the cheese over the top of the casserole.
16. Serve hot sprinkled with parsley and a dollop of sour cream.

poblano chiles, tomatoes, garlic, white onion, rice, beef stock, salt, grated monterey, oregano, fresh parsley, sour cream

Taken from www.epicurious.com/recipes/food/views/spanish-rice-380261 (may not work)