– 2 cups water – 2 tablespoons butter – 1 (6.8 ounce) package Spanish-style rice mix – cooking spray – 3 large poblano peppers, cut in half lengthwise and seeded – 1 pound ground beef – ground black pepper to taste – ½ cup water – 1 tablespoon chili powder
– 2 teaspoons ground cumin – 2 teaspoons onion powder – 2 teaspoons garlic powder – ½ teaspoon cayenne pepper – 1 (10.75 ounce) can condensed tomato soup – 1 tablespoon water, or as needed – ½ cup shredded mozzarella cheese
Bring 2 cups water and butter to boil in saucepan; Add the rice and spices. Return to a simmer, cover with a fork, reduce heat and simmer until most of the liquid has been absorbed, 20 to 25 minutes.
Spray a 9x13-inch baking dish with cooking spray. Bring a pot of water to boil; Cook the poblano peppers until slightly softened, about 5 minutes. drain. Drain the potatoes and place in the prepared pan.
Heat a large skillet over medium heat. Cook beef in hot skillet, until browned and tender, 5 to 7 minutes; Remove the fat and discard. Season the beef with black pepper
Mix 1/2 cup water, chili powder, cumin, onion powder, garlic powder and cayenne pepper into ground beef; Cook, stirring, until liquid evaporates, 2 to 3 minutes.
Preheat the oven to 350 degrees F. Mix the rice into the beef mixture; Cook, stirring until evenly mixed and all the liquid has evaporated, 5 to 10 minutes.
Stir the tomato soup with about 1 tablespoon of water in a bowl until the soup has the consistency of gravy, adding more water if necessary.
Pour tomato gravy over mashed potatoes; Topped with mozzarella cheese. Cover baking pan with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove the aluminum foil and continue to bake until the cheese is lightly browned, another 10 to 15 minutes.