INGREDIENTS
1
bay leaf
6
cob corn
15 oz
fire roasted canned tomatoes
1/2 cup
fresh cilantro leaves
4 cloves
garlic
1 1/2 tsp
ground cumin
1
jalapeno
2
juice of lime
1 cup
monterey jack
1/2 tsp
oregano
4 larges
poblano peppers
1
red onion
4 servings
salt and pepper
4
scallions
1/2 lb
spinach leaves
3 tbsp
vegetable oil
4 cups
vegetable stock
2 cups
white rice