Killer Baja Chili Rellenos Mariscos

Ingredients

• 6 large, fresh poblano chiles (sometimes called "pasilla" chiles)
• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 1/2 cup long-grain white rice
• 1/2 teaspoon whole cumin seeds
• 1 cup canned chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter
• 1/4 pound fresh medium shrimp, shelled and deveined, tails removed
• 1/4 pound fresh scallops (if using large sea scallops, quarter them)
• 1 tablespoon fresh squeezed lime juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander seed
• 1 teaspoon dried Mexican oregano, crumbled
• 2 teaspoons fresh grated lime zest
• 2 medium sized fresh, red, ripe tomatoes, chopped, with juices
• 4 ounces cotija cheese (Mexican aged cow's milk cheese), crumbled (I substituted fat free cream cheese)
• 1 bunch fresh cilantro, tough stems removed, leaves chopped (reserve a few whole sprigs with leaves intact for garnish)
• Grated Monterey Jack cheese, to taste

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