• Boil 2 cups of water for rice.
• Once boiling, add 1 cup of white rice plus ½ tsp salt.
• Bring rice to a boil, then lower to simmer. Cover and cook for 15-17 minutes.
• In the meantime, roast the poblano over an open flame for about 5 minutes, turning often. If you don't have a gas range, you can do this in the broiler of your oven.
• Once skin in charred, put in a bowl and cover with aluminum foil or something else to steam the pepper. Set aside.
• Heat oil in a pan. Add onions and garlic with a pinch of salt. Sautee for about 5 minutes, until onions are translucent.
• Remove poblano pepper and scrape off charred skin using the back of a spoon. Cut the pepper open and remove the stem and seeds.
• Add cashews, onion and garlic mixture, poblano pepper and remaining sauce ingredients to a high speed blender.
• Blend on high until smooth, adding more water until desired consistency is acheived. Set aside.
• In the same pan you cooked the onions and garlic, heat another tbsp of oil. Once hot, add the remaining sliced onions and peppers. Sautee until peppers are soft and onions are translucent.
• While peppers and onions are cooking, heat beans. I rinse mine and add fresh water with a pinch of salt as I buy unsalted- do not add salt if your beans have salt added.
• Once peppers and onions are done, set aside. In the same pan, add frozen corn with 1-2 tbsp of water to heat.
• Once rice is done, squeeze juice of one lime and add choppped cilantro, fluff with a fork.

To Assemble:

• Once sauce and all filling ingredients are ready, assemble burrito. Heat tortilla over a griddle or a pan.
• Add rice, beans, veggies, and corn to tortilla and roll into a burrito.
• Put burrito back onto grilled or pan to grill the burrito, then flip to grill the other side.
• Once grilled, serve with side of poblano sauce.