Chiles Rellenos de Arroz Integral (Chiles Rellenos Stuffed with Brown
Rice)

4 large poblano chillies or 3 small ones, peeled, seeded and de-veined
(see below)
3 cups cooked brown rice
1/4 cup fresh cilantro/coriander or parsley, chopped
4 green onions, chopped
1/2 tsp salt
2 cups refried beans
1 cup water
1 pint vegan sour ‘cream' (Tofutti brand or make your own)
1/2 cup green onions, chopped

Preheat the oven to 375F. To peel the chillies, first roast them on a
hot griddle or under the broiler, turning occasionally until they are
evenly blistered. Place them in plastic bag to sweat for a few
minutes, then peel. Cut a slit down the side of each chile. Remove the
seeds and veins with care (you may want to wear gloves).

Combine the rice, cilantro/coriander, green onions and salt and fill
the chiles with this mixture. Arrange the chiles in a lightly oiled
9x9inch baking dish and bake for 20 minutes. Make a sauce be heating
the refried beans with the water, mixing well over low heat while the
chillies bake. To serve, spoon the bean sauce over each chile and
garnish with a spoonful of sour ‘cream' and some chopped green onions.