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Ingredients
  • 2 medium fresh poblano chiles
  • 3 tablespoons olive oil
  • 1 medium white onion, cut into ¼-inch pieces
  • 1 cup medium-grain rice (you can use Arborio or any other risotto-appropriate rice here)
  • 3 cups chicken or vegetable broth
  • Salt
  • ¼ cup Green Chile Adobo
  • ½ 15-ounce can white (aka Cannellini, Navy or Great Northern) beans, drained
  • ⅓ cup freshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan
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