Bring vegetable broth or water, rice, and a pinch of salt to a boil.
Next, bring down to a simmer and cover. Cook for 40 minutes, then turn off the heat and keep the lid on to allow the rice to steam a bit further for 5 minutes.
Finely chop the cilantro and combine with the rice. Finish with a squeeze of fresh lime juice.
Start by preheating the oven to 375 degrees Fahrenheit.
Using a high speed blender, blend the raw cashews, filtered water, and lime juice This works best if the cashews have been soaking in water prior. Blend until silky smooth and creamy.
Transfer the rice to a serving plate, spoon on some enchilada sauce, and lay the stuffed peppers overtop. Top with a drizzle of lime crema, a garnish of cilantro, and finish with a side of salsa.