** I used some leftover, fairly plain, fried rice. White or brown rice would be fine too. Broil skins on poblano peppers (or Anaheim green chilies). Peel. Open on one side and pull out seeds and any strings (can keep or discard stem). Discard seeds, peel and strings. Spray a baking pan with Pam. Lay out each pepper. (The filling will lay on top and the edges will be closed over the rice mixture when ready to bake.) Saute garlic, onions, bell peppers in 2 tab of oil. When almost done, throw in the cooked, leftover rice and the cilantro, beans, mushrooms, salt and pepper. Stir to 2 - 3 minutes. Remove mixture from stove (turn off stove) and add the cheeses and salsa, extras like jalepeno or whatever you have in the fridge...improvise! Spoon filling onto the poblano chilies. Fold sides of chilies over the rice mixture as best you can. Cover with tin foil and bake for about 40 minutes at 375. Remove from oven and garnish with small dollop of sour cream. This dish was fun to make and tasted very good. The measures are aproximate. I used up the leftovers in the fridge. YUM. Slices of avocado, sour cream dollop, sprinkle of paprika make dish attractive. Serves 4 as main dish. Format by Glen Hoseys MC_Buster. Posted to MC-recipe 6/7/97 Recipe by: Brenda Adams Posted to MC-Recipe Digest V1 #638 by Badams on Jun 08, 1997