Char the poblanos: Broil 4 large poblano peppers close to the element (or over a gas flame), turning, until blistered and blackened on all sides.

Steam and peel: Seal the hot peppers in a bowl under plastic wrap to steam, then rub off the skins. Slit each one lengthwise, leaving the stem on, and pull out the seeds and membranes.

Brown the chorizo: In a skillet over medium heat, cook 8 ounces Mexican chorizo, casings removed, breaking it up, until browned and the fat has rendered.

Soften the onion: Add 1 medium onion, diced to the chorizo fat and cook until soft and translucent. Scoop out about a third of the onion and set aside for the sauce.

Toast the rice: Stir in 0.8 cups long-grain rice and toast in the fat for a couple of minutes until the edges turn opaque.

Simmer the filling: Add half of 14.5 ounces canned diced tomatoes, with juice (divided) and 0.8 cups water. Bring to a boil, cover, drop to low, and cook until the liquid is absorbed and the rice is tender. Taste before adding 0.5 teaspoons salt, to taste; chorizo is often salty enough on its own.

Make the sauce: Heat the oven to 400°F. Spread the remaining tomatoes and the reserved onion in a baking dish just large enough to hold the peppers.

Stuff and bake: Pack the rice filling into the peppers, lay them seam-side up in the sauce, and bake until heated through and the sauce is bubbling.