Take four poblano peppers and split them down the middle. Place them on a baking sheet.
Drain a can of tomatillos (sort of like green tomatoes that you can find on the hispanic aisle of the grocery).
Place them on the baking sheet. Broil both until browned/blackened on the outsides and discard the browned or blackened skin. (It peels right off, so it's pretty easy).
In a blender or food processor, blend the tomatillos, two cloves peeled garlic, juice of one lime, half a chopped onion and a handful of cilantro leaves until smooth.
In the meantime, cook some jasmine rice until tender or as the package directs. When rice is done, combine with the tomatillo mixture, the other half of the chopped onion, and one diced and seeded jalapeno. Spread rice mixture on the bottom of a 9 x 13 casserole dish before topping with the poblano pepper halves. Top with shredded reduced fat or regular cheddar cheese. Bake for 20 minutes at 350. Sprinkle with sea salt before serving. Top with a dollop of greek yogurt and some chopped green onions or chives if you have them on hand.
It's pretty yummy, but even better accompanied by a stout glass of red wine. I am drinking California Frontier Red, which stands up to this dish perfectly. I think it would be even better if you added some seasoned ground beef to this dish (or picadillo), but it's tasty cheap chic as is. Let me know what you think. Buen provecho!