Riceland Spanish Rice with Smoked Shredded Pork Stuffed Poblanos

Ingredients

• 1 cup Riceland Spanish rice
• 2 tablespoons plus 2 teaspoons of seasoning 1 3/4 cups beef broth
• 1 (14.5 oz. can) fired roasted diced tomatoes 1 tablespoon butter
• 4 poblanos peppers
• 1 lb. smoked pork, shredded
• 4 ounces cheddar cheese
• 1 avocado, diced

Preparation

1. Bring to a boil beef broth, canned tomatoes and butter.
2. Stir in entire contents of rice and seasoning packet. Cover tightly and turn heat to low.
3. Simmer over low heat for 20 minutes.
4. Wash poblanos and remove seeds: set aside.
5. Preheat oven 375F.
6. Fill poblanos with 1/4 pork then rice.
7. Bake covered for 30 minutes.
8. Then bake uncovered for 10 minutes. The last 5 minutes top with cheese.
9. Serve hot with diced avocado