NEW! Monthly Recipe with Wine Pairing:

Robin Hill Farm & Vineyards is pleased to partner with Chef Brittany White to bring you our monthly feature of an original recipe and wine pairing!

Stuffed Poblano Peppers with Spanish Rice, Cilantro Lime Shrimp, Avocado Aioli and Enchilada Sauce.

Enchilada Sauce


1/4 cup oil 2 Tablespoons flour 1/4 cup chili powder 1 (8 oz) can tomato sauce 1 ½ cups water 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon onion salt 1 teaspoon paprika ½ teaspoon cayenne pepper salt to taste


In a large skillet, heat oil over medium-high heat. Add in flour and chili powder, stir to combine and reduce heat to medium. Stir constantly and cook until lightly browned in color.

Stir in tomato sauce, water, cumin, garlic powder, onion salt, paprika and cayenne pepper into the skillet, stirring constantly and continuing to cook on medium heat for 10 minutes or until slightly thickened. Add salt and more spices as needed to reach desired flavor.

Spanish Rice


· 1 cup long grain white rice

· 2 Tablespoons of olive oil

· ½ white onion, diced small

· 4 cloves of garlic, minced

· 2 teaspoons of chicken bullion

· 1 teaspoon cumin

· 1 teaspoon chili powder

· 1 teaspoon paprika

· ¼ teaspoon cayenne pepper

· 1 medium tomato, deseeded and diced small

· 1 jalapeno pepper, deseeded and diced small

· 1- 8 oz. can of tomato sauce

· 1- 14.5 oz. can of low sodium chicken broth


In large pan set over medium high heat, add olive oil. When the oil is hot, add rice and sauté along with the onion and garlic for 2-3 minutes or until fragrant and rice is lightly browned.

When the onion is tender and the garlic is translucent, add the bullion, cumin, chili powder, paprika, cayenne, diced tomato, diced jalapeno, tomato sauce and chicken broth. Bring the mixture to a simmer, then cover and reduce heat to low. Cook for 15-20 minutes, until the rice is cooked throughout. Remove from heat and fluff the rice with a fork.

Note: Feel free to add corn and black beans to your rice for extra color and flavor!

Cilantro Lime Shrimp


· ½ pound of medium sized shrimp, peeled and deveined

· 2 tablespoons of oil

· 2 tablespoons of fresh lime juice

· 2 cloves of garlic, minced

· 3 tablespoons of cilantro, chopped

· A pinch of cayenne pepper

· Salt to taste


1. Season the shrimp with salt and cayenne pepper.

2. Heat the oil in a skillet over medium heat; add the garlic and sauté for one minute.

3. Add the shrimp and cook for one minute to a minute and a half on each side. After flipping the shrimp to the other side, add the lime juice and the cilantro and stir until all shrimp are covered. Continue to cook until done.

Avocado Aioli:


· 1 ripe avocado, diced large

· 2 cloves of garlic, minced

· 1 teaspoon of lime juice

· 1 tablespoon of mayo

· Salt to taste


1. Cut and take out the pit of the avocado.

2. Scoop out avocado and dice into large chunks.

3. Add the avocado chunks, minced garlic, lime juice, mayo and salt to a food processor.

4. Puree until completely smooth.

Note: *Make this recipe last before assembling, the color of the finished product will change over time.

**This aioli is also great on nachos!

Stuffed Poblano Pepper:


· 2 large Poblano Peppers

· Salt to taste

· Spanish Rice

· Cilantro Lime Shrimp

· Enchilada Sauce

· Queso Fresco Cheese

· Avocado Aioli

· Fresh Chopped Cilantro


1. Cut peppers in half lengthwise and deseed.

2. Grill poblano peppers until soft and flexible and are left some char marks, flipping to both sides.

3. Lightly season with salt.


1. Prepare the stuffed peppers on a cutting board or spate plate before putting it on the serving dish.

2. To prepare the peppers, lay pepper down with the inside facing upwards.

3. Mix your shrimp and rice together, spoon the mixture into the pepper until full.

4. Reheat and ladle some of the enchilada sauce onto serving dish.

5. Place stuffed pepper on top of the sauce.

6. Sprinkle with crumbled Queso Fresco Cheese.

7. Top with avocado aioli.

8. Garnish with chopped cilantro.

9. Serve with lime wedges if desired.

Pair with our Pi'Goat Blanc Rosé.


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