2 Tablespoons olive oil
1/2 large onion, diced
1 cup rice
2 cups chicken broth
1 (15 oz) can black beans, drained and rinsed
1 teaspoon salt
1 teaspoon ground black pepper
2 hatch chiles, charred, peeled, stemmed, seeded, and chopped
1/4 cup crema or sour cream
1/2 cup grated Monterrey jack cheese
fresh spinach (optional)
Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion, and sauté until translucent (about 5 minutes). Add the rice and cook until the rice is opaque, about 10 minutes. Stir in the chicken broth and the beans; season with salt and pepper, to taste. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes.
Preheat a broiler. Using a fork, fluff the rice and stir in the chopped hatch chiles. Transfer the rice to a 7x10" baking dish. Drizzle with the crema or sour cream and sprinkle the cheese over the top. Broil until the top is browned in spots and the cheese has melted, about 5 to 8 minutes. Remove from the oven and serve with fresh spinach (optional).