Broil poblano peppers on high, rotating until all sides are charred.

Place charred peppers in a plastic bag to steam and loosen the skin.

Once cooled, remove peppers from bag and peel off the charred skin. Remove stems and seeds.

Cook rice according to package instructions, using tomato flavored chicken bullion for seasoning.

Cook ground beef in a skillet and drain excess fat.

Add taco seasoning, cumin, garlic powder, and water to the ground beef according to seasoning package directions. Season with salt to taste.

Preheat oven to 350 degrees F.

Spray a 9x13 inch pan with nonstick spray.

Layer half of the cooked rice on the bottom of the pan.

Sprinkle half of the cooked ground beef over the rice.

Sprinkle half of the grated Colby Jack cheese over the meat.

Lay poblano peppers over the cheese to cover the layer.

Repeat the rice, meat, cheese, and pepper layers.

Spread prepared salsa over the top layer of poblano peppers.

Cover with Velveeta cheese slices.

Bake at 350 degrees F for 20-30 minutes, or until bubbly.

Remove from oven, slice and serve.