Step 1

Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Bring ¾ cup water and 1 stock concentrate to a boil in a small pot. Halve poblanos lengthwise; remove cores. Rub with a drizzle of oil. Season with salt and pepper. Roast on a baking sheet until soft, about 20 minutes.

Step 2

Once stock boils, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Meanwhile, halve, peel, and dice onion. Finely chop jalapeño, removing ribs and seeds for less heat.

Step 3

Heat a drizzle of oil in a large pan over medium heat. Add jalapeño (to taste) and onion. Cook, tossing, until soft, 4-5 minutes. Add 2 tsp Southwest spice (we sent more) and beef, breaking up meat. Cook, tossing, until no longer pink, 4-5 minutes. Season with salt and pepper. Remove from heat.

Step 4

In another small pot, stir together half the tomatoes (we sent more than needed), remaining stock concentrate, ⅓ cup water, remaining Southwest spice, and as much chipotle powder as you like (start with a pinch and add more from there). Season with salt and pepper. Place over medium-low heat and bring to a gentle simmer.

Step 5

Once rice is done cooking, add to pan with filling. Toss to combine. Season with salt, pepper, and any remaining chipotle powder, if desired. (TIP: If your pan is not ovenproof, transfer mixture to a small baking dish at this point.) Stuff poblanos with as much filling as will fit. Place in same pan, nestling in remaining unused filling.

Step 6

Drizzle sauce over stuffed poblanos. Sprinkle with cheese. Bake in oven until cheese melts, 2-3 minutes. Divide stuffed poblanos and filling from pan between plates and serve.