Step 1

Turn your oven on to broil.

Step 2

Line a baking sheet with foil.

Step 3

Lightly spray poblanos with olive oil and arrange them on the baking sheet.

Step 4

Broil for 8-10 minutes, rotating halfway. You're looking for the skins of the poblanos to turn dark and bubbly.

Step 5

Remove the peppers and place them into a glass bowl to cool for 15-20 minutes.

Step 6

I highly recommend wearing latex gloves for this part of the process! Gently start removing the skins from the pepper – then discard the skins.

Step 7

Remove the tops of the peppers and scoop out the seeds. After you're done, chop the peppers.

Step 8

Add roasted poblanos, frozen corn potatoes, coconut milk, rice, broth, chipotle powder, salt, pepper, and cayenne.

Step 9

Stir to combine. Cook on high heat for 4 hours.