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Creative Ways to Use Leftover Rice: Stuffed Poblano Peppers

If you often find yourself with leftover rice after meals, you’re not alone. Rather than simply reheating larger portions, there are numerous imaginative and delicious uses for smaller quantities of rice.

One of my preferred approaches is incorporating leftover rice into stuffed poblano peppers, combined with pinto beans and topped with melted pepper jack cheese. This not only diversifies your culinary repertoire but also offers a hearty meal option.

The flexibility of the recipe allows you to adjust based on the amount of rice you have on hand, with a target of around two cups of filling. The ideal combination here is an even mix of rice and beans, though you can easily modify this ratio depending on your specific leftovers.

Begin by preheating your broiler. For optimal results, position your oven rack a notch above the center to bring your dish closer to the heating element. Cut 2 large poblano peppers in half lengthwise, discarding the stems. Poblanos impart a mild, earthy flavor with a subtle smokiness, though sweet bell peppers can also serve as a suitable alternative.

Arrange the poblano halves cut side up in a baking dish, drizzle olive oil over them, and sprinkle with kosher salt. Roast in the oven for about seven minutes, or until the edges are beginning to char and the insides are slightly brown. The peppers will soften a bit, which is perfectly fine.

While the poblanos roast, drain and rinse a 15-ounce can of pinto beans and set aside to dry.

Next, finely chop 2 large shallots or ½ small onion. Heat a stainless steel skillet over medium-low heat, adding 1 tablespoon of olive oil to coat the bottom. Add the shallots and a pinch of kosher salt, allowing them to sizzle until they soften and turn lightly browned, which should take about five to seven minutes.

Once the shallots are ready, remove the poblanos from the oven and set aside, leaving the broiler on.

Chop 1 plum or vine tomato into ½-inch cubes and increase the heat slightly beneath the skillet before adding the tomato. Season with more kosher salt and cook for an additional five to seven minutes until the tomato has broken down into a cohesive mixture. The desired texture here is thick and somewhat sticky.

As the tomato cooks, prepare the remaining ingredients quickly: grate 1 garlic clove finely, measure out ½ teaspoon each of ground cumin and paprika, and set aside 3 ounces of grated pepper jack cheese, or 4 ounces if you prefer a cheesier filling.

While any good melting cheese can work, pepper jack adds an enjoyable spicy kick, enhancing the overall flavor of the dish. If milder cheese is your choice, consider adding a pinch of chile flake to the filling for an extra touch.

Combine 1 cup of leftover rice with 1 cup of drained pinto beans. This leaves you with some extra beans that can be stored or prepared as a snack by pan-frying them with olive oil and salt.

Return attention to the skillet, stirring in the beans and another pinch of kosher salt. After cooking them briefly, add the garlic along with the cumin and paprika, plus some freshly cracked black pepper. Stir again and allow to cook for a couple of minutes before adding the rice. Continue to stir until everything is heated through and clumps are broken up. Taste and adjust the seasoning as needed before removing from heat.

With a large spoon, fill each poblano half with the mixture, taking care to avoid spills. Generously sprinkle pepper jack cheese over the top of each stuffed pepper and return the dish to the oven under the broiler for approximately four minutes, or until the cheese is bubbling and golden.

After broiling, allow the peppers to cool for a few minutes before transferring them to plates. Serve with a dollop of sour cream or plain yogurt, fresh cilantro, a dash of hot sauce, and a wedge of lime. Remember, the next time you are tempted to throw away leftover rice, think about this flavorful option instead.

Emma Wartzman writes about food and dining for New York Magazine’s the Strategist.

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