Instructions: * "Queso Ranchero" is a popular farmers cheese in Mexico. A mild feta makes a good substitute if you cant find the Mexican cheese.

Roast (see TIP below) and peel the poblano chiles. Slit each down one side, not quite all the way, and remove and discard the seeds and veins; set the chiles aside.

Heat the oil in a large saucepan over medium heat. Ad the onion and garlic and saute for 2 minutes. Reduce the heat to medium-low, add rice, and stir-fry for 5 minutes. Add 4 cups water, the serrano chile, and salt.

Stir, bring to a boil, and cover. Reduce the heat to as low as possible and cook for 40 minutes.

Put the beans and broth in a blender and puree. Transfer them to a saucepan, season with cumin, and warm. Remove he rice from the heat.

Remove the lid, fluff with fork, and cover. Wait 5 minutes, then stuff the chiles with rice. Serve one chile per person, cover each with plenty of bean sauce; top with cheese and cilantro.

Variation: Add peas, corn, or diced carrots to the rice saute for a colorful twist.

TIP: To easily roast the chiles, place them on a cookie sheet, 2 inches from the broiler. Turn them frequently, until the skin is charred and begins to blister. Remove from the heat, and put them in a plastic or paper bag. Let sit for 10 minutes. The skins will slide off easily.

Be careful no to overcook the flesh, or the chiles will fall apart when stuffed.

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