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Ingredients

• 4 poblano peppers
• 1/4 cup extra virgin olive oil (EVOO)
• 1 1/2 pounds firm small to medium zucchini, chopped into small dice
• 2 onions, chopped into small dice
• 3-4 cloves garlic, chopped
• 1 red or green hot chili pepper, chopped or thinly sliced
• 1 tablespoon cumin (a palmful)
• 1 tablespoon coriander (a palmful)
• A few sprigs of fresh thyme, chopped
• 1 teaspoon dried oregano or marjoram (1/3 palmful)
• 1/4 cup tomato paste
• 1 bottle beer, such as Negra Modelo (12 ounces)
• 1 can black beans (15 ounces)
• 2 cups chicken or vegetable stock, divided
• 1 tablespoon butter
• 1 cup long grain white rice or light brown rice
• 2 cups baby spinach
• 1/2 cup fresh cilantro leaves, loosely packed (optional)
• Toppers to choose from: crushed tortillas or warm soft tortillas, sour cream, shredded cheeses, scallions or finely chopped onions, lime wedges

Description

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