1 28 oz Can of Diced Tomatoes
1/2 Red Onion, chopped (save a little for later)
"a big handful" of fresh chopped Cilantro
1 Jalapeno (seeded if you want mild)
1 Cup of Water
1 1/2 TSP Salt
2 TBSP Butter
8 oz fresh Mushrooms
8 oz fresh Spinach
5 Poblano Peppers
1 Cup uncooked White Rice
1 1/2 Cups shredded queso melt cheese
2-3 TBSP Flaxmeal
For the sauce: Preheat the oven to 400. In a food processor or blender, puree the sauce ingredients until mostly smooth. Set aside.
For the filling: Melt the butter in a large skillet over medium high heat. Add the reserved red onions and mushrooms; saute until browned and softened. Add the spinach; saute until just wilted. Add the rice and stir around in the pan to coat. Add 2 cups of the sauce from step one, stir, and simmer over medium low heat. Continue to simmer, adding a little water if necessary, until the rice is cooked (about 20 minutes). Stir in one cup of the cheese. If the mixture seems too runny, add a few tablespoons of the flax meal to act as a binder that will soak up excess moisture and hold everything together nicely. Taste and season with salt if needed.
For the peppers: Cut the poblanos in half lengthwise and remove the ribs and seeds. Top each half with a few spoonfuls of filling and a pinch of the remaining shredded cheese. Bake for 15-20 minutes, until the poblanos are softened and the cheese is melted.