Charred Chili Relleno w/ Green Rice

I got this from Rachael Ray's 30 minute meals - it takes me more like 45...

For relleno:
4 large poblano or anaheim peppers
2-3 large red or orange bell peppers, sliced in half longways and seeded
3 Tbs corn, peanut, or vegetable oil
3 cups frozen corn
1 red onion, chopped
1 jalapeno, seeded and chopped
4 cloves garlic, minced or 2 tsp minced garlic
1 15oz can fire roasted diced tomatoes
1 1/2 tsp cumin
1/2 tsp dried oregano
Salt
Fresh pepper
1 cup shredded Monterey Jack cheese

For rice:
2 cups white rice
1 bay leaf
chicken or vegetable stock - enough to be the liquid to cook rice according to package directions PLUS 1/2 cup
1/2 cup cilantro leaves
1/2 lb fresh spinach
4 scallions, coarsely chopped
2 limes, zested and juiced

Turn on broiler to high.

Start rice cooking with the bay leaf and stock.

Place bell and poblano peppers under the broiler for 15 minutes turning over for an even char. (I usually take the bell peppers out after 10 minutes because they have only 2 sides.) Leave the broiler on after they are charred.

Defrost frozen corn by spreading out on a clean kitchen towel. Heat 2 Tbs oil in a large skillet over high heat. When the oil ripples add corn, onion, and jalapeno and toss until the edges of the vegetables are charred and the onions are tender, about 5 minutes. *Move on the next section while waiting* Reduce heat to medium-high and add garlic, tomatoes, cumin, oregano, salt and pepper (to taste). Cook another 2-3 minutes, then turn the pan off.

Place the cilantro, spinach, scallions, lime zest, 1/2 cup of stock, and 1 Tbs oil in a food processor or blender and process into a coarse green paste. Stir into your rice when it finishes cooking.

Sprinkle lime juice over corn mixture.

Split the charred poblano peppers open but not in half, scoop out seeds. Place all the peppers, bell and poblano on a cookie sheet. Fill each with corn mixture. Top each pepper with cheese. Place cookie sheet under broiler for 2 minutes until cheese is melted and lightly browned.

Serve the peppers on top of the rice!