Bring a small pot with rice, 11/4 cups water, and 1/4 tsp. salt to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner and set aside.

While rice cooks, continue recipe.

Halve poblano peppers lengthwise and seed. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

Place poblanos on prepared baking sheet, cut side down. Spray with cooking spray.

Roast in hot oven until peppers are tender, but not completely cooked, 8-10 minutes.

Don't worry if peppers char a bit; this adds flavor to the dish.

While peppers roast, continue recipe.

Halve lime. Cut one half into wedges and juice the other half.

Stem and mince cilantro.

Halve and peel onion. Cut halves into 1/4" dice.

Pat chicken thighs dry. Don't worry about trimming. Excess fat will render while cooking and add flavor.

Place a medium non-stick pan over medium-high heat and add ½ tsp. olive oil.

Add chicken thighs, onion, and 1/4 tsp. salt to hot pan. Stir occasionally until onion is translucent and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes.

Add taco seasoning and half the salsa (to taste; reserve remaining for topping) and cook until fragrant, 30-60 seconds.

Stir in rice, half the cilantro (reserve remaining for garnish), and lime juice until combined.

Remove from burner.

Evenly distribute filling amongst pepper halves. You may have leftover filling. Top evenly with remaining salsa (to taste) and cheese.

Roast in hot oven until cheese is melted, 8-10 minutes.

Plate dish as pictured on front of card, garnishing with sour cream and reserved cilantro. Squeeze lime wedges over stuffed peppers to taste. Buon appetito!